¼ cup olive oil
4 potatoes, peeled and cubed
2 tsp salt
1-2 cloves garlic, minced
4 cups milk
2 cups chicken stock
4 green onions, sliced thinly
shredded cheddar salt, pepper, cayenne to taste
cooked, drained, and crumbled bacon (optional)
Heat the olive oil until water pops. Add diced potatoes and salt and cook until potatoes are tender. Add milk and chicken stock and simmer until liquid reduces by ¼. Add green onions and spices. Serve the stew and top with bread, if you like, cheese, and bacon.
NOTE: as an alternative, you can bake the potatoes before cubing them (or, you know, cutting them into rough pieces, since they don’t hold together so well after baking) and add them when you add the liquid. Add about 30 minutes cooking time to the end.