- boil 2 medium red potatoes
- add 50/50 mixture of heavy whipping cream and chicken (or vegetable) stock until potatoes are covered
- use a masher to mash ingredients (I like to leave a lot of lumps)
- add salt, pepper, and garlic powder to taste
- 1/2 tbsp of butter
- 1/4 tbsp of bacon grease (optional)
- stir while the soup cooks for 5 mins.
- when done add shredded cheddar cheese (I like Tillamook brand) and chopped green onions to taste