The Bull Chef

Ingredients:

• 1/4 cup chopped fresh chives
• 2 tablespoons butter
• 3 slices bacon, cooked and crumbled (reserve some for garnish)
• Generous dash ground black pepper
• 3 1/2 cups Swanson® Chicken Broth
• 5 large potatoes, cut into 1-inch pieces
• 1/2 cup light cream
• 1/2 cup sour cream

Directions:

1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3. Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.

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