by Lori Neff
For 4 - 6 servings:
4 large potatoes
4 slices of diced bacon
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, diced
4 tablespoons flour
4 cups stock (homemade chicken stock is super for this)
4 tablespoons sour cream
1 - 2 bouillon cubes
Optional: 2 or 3 smoked garlic kielbasa (quartered slices), or any other sausage, according to taste
Boil potatoes in their skin, let cool. Fry diced bacon in 2 tablespoon olive oil until almost crisp, add diced onion, stir about 2 minutes, add diced garlic, stir another 10 seconds; add flour, stir until all grease has been absorbed and the flour starts to brown.
Add the stock, stir up any sticking flour, let slow-simmer for 20 minutes. Add the kielbasa, if using, to the bechamel, let simmer another 5 minutes. Temper the sour cream with some of the bechamel, add to the pot. Stir well until mixture comes to a simmer, lower heat, add the quartered and sliced potatoes and stir until heated through; season the bouillon cubes and/or with salt/pepper ----- Guten Appetit !
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