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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Heat a large pot on medium heat. Once hot, add butter and flour, and whisk into a roux. Add heavy cream, potatoes and skim milk, continuously stirring until thickened. Stir in cheese, making sure it doesn't stick to the bottom. Simmer for about 15-20 minutes. Depending on desired consistency, add chicken stock. Stir in 2 slices of crumbled bacon and green onions. Season with salt and pepper if needed. Serve and garnish with remaining bacon.