- I found this recipe in the Milwaukee Journal/Sentinel. It looked so delicious and easy to make. I did make an adjustment; instead of the sharp cheddar I use a white sharp cheddar cheese.
- Tom Dorsey, chef and co-owner, sent the recipe, which he recently developed. He also included information about his restaurant, which he and his wife, Joan, opened in 1993.”We wanted to provide a place for high-quality, nutritious home cooking. Since we opened, Settlers Inn has evolved into a restaurant, deli and catering business. It is truly a family business with both of us working alongside our three children full time.”We cater seven days a week and…also offer a wide range of gluten-free options and hold hands-on cooking classes for kids.”
- Recipe tested by
- Makes: 8 to 12 servings
In large pot combine potatoes, broth and base and cook until potatoes are tender, about 10 to 12 minutes. Drain potatoes, reserving cooking liquid.
In another pan, cook bacon until crisp. Drain and reserve ¼ cup bacon fat to use later. Cool bacon and crumble.
In a 4-quart saucepan, add butter, reserved bacon fat and onion. Cook over low heat until onion is very soft but not brown, stirring frequently. Add flour and whisk until smooth. Cook about 5 minutes, whisking frequently.
Add reserved liquid from cooking potatoes and the milk. Cook over medium heat, whisking until smooth and thickened, about 15 minutes.
Add granulated garlic, ½ teaspoon pepper, cayenne pepper, reserved potatoes, reserved bacon and sour cream. Heat through, then check seasonings and add additional salt and pepper to taste if needed.
Stir in cheese and then ladle into bowls and top with sliced green onions for garnish, if desired.