Adapted from the THRIVE Cookbook
Serves 4
can be made from 100% shelf-stable ingredients
3 cups Water + 3 teaspoons Chicken Bouillon
1 cup freeze-dried Chopped Onion
1 cup freeze-dried Potato Dices
2 tablespoons butter
2 tablespoons White Flour
1/4 teaspoon Salt
1 teaspoon Black Pepper
1 cup Water + 6 tablespoons Instant Milk
1 cup shredded Cheddar Cheese
salt & pepper to taste
1/2 cup Bacon TVP
1 tablespoon freeze-dried Chives
Sour Cream and extra cheese for serving
Bring chicken broth, onion, and potatoes to a boil and simmer 5-10 minutes or until the potatoes are tender. Blend until smooth (I use a hand-held immersion blender, but you could also use a blender or food processor).
In a small saucepan, melt the butter and whisk in the flour, salt, and pepper. Slowly add the milk while whisking, then stir and cook until thickened and bubbly.
Add the white sauce and cheese to the potato broth and stir until the cheese is melted. Add the bacon TVP and cook until heated through. Season to taste with salt and pepper and add chives just before serving. Serve with a dollop of sour cream and extra cheese.
