12 slices bacon
2/3 cup butter
2/3 cup flour
7 cups milk
4 potatoes, baked, cooled, peeled and cubed
4 green onions, chopped
1 1/4 cup shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Place bacon in a large deep skillet.
Cook over medium heat until browned. Drain, crumble, and set aside.
In a stockpot melt the butter over medium heat.
Whisk in flour, until smooth.
Gradually stir in milk, whisking constantly until thickened.
Stir in potatoes and onions.
Bring to a boil stirring frequently.
Reduce heat, and simmer 10 minutes.
Mix in bacon, cheese, sour cream, salt, and pepper.
Continue cooking, stirring frequently until cheese is melted.
Pairs Well With
We make this soup quite often, even Austin likes it.