1
In a large pot, cover the diced potatoes with water, bring to a boil, and cook until tender, about 15 minutes. Drain and set aside.
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2
Stir the flour into the onion mixture, and cook for 2 minutes to remove the raw flour taste, stirring constantly.
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3
Reduce heat to low and stir in the heavy cream. Heat through without boiling, about 5 minutes.
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4
Adjust seasoning with salt and pepper. Serve warm with shredded cheese, fresh chives, and optional bacon crumbles on top.
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