Ingredients:
2 lbs. Russet potatoes,
peeled, cooked, cubed
1 pint heavy cream
4 tbsp. to 1/2 stick butter
1 cup water
1 chicken bouillon cube
2 tbsp. fresh chives, chopped
1/2 small onion, chopped
3 strips bacon, crisp and crumbled
1 tbsp. Wondra flour
1 tsp. salt
1 tsp. pepper
2/3 cup
Tejano salsa
Directions:
In a large cooking pot place all the above ingredients (reserve 1cup of cubed
potatoes and chopped chives). Using a hand mixer, blend until reaching a smooth
consistency. Add 1 cup of cubed potatoes and cook on medium heat for 15-20
minutes.
Pour into serving bowls, garnish with shredded Cheddar cheese and sprinkle
chopped chives.
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