4 slices bacon, finely diced 2 tbsp flour 1 cup chicken broth 3 cups milk 2 large russet potatoes, peeled and diced ½ cup sour cream ½ cup cheddar cheese, shredded 3 green onions, finely diced
In a Dutch over or soup pot, cook bacon over medium high heat until it becomes crispy. Remove bacon with a slotted spoon and set aside. Add flour. Whisk constantly until flour mixture begins to brown slightly, about 1 minutes. Add chicken broth, milk and potatoes. Bring mixture to a light boil. Reduce heat to medium low, cover and simmer until potatoes are cooked through; 20-25 minutes. Using an immersion blender, puree soup until it has reached your desired consistency. You can leave it chunky or make it completely smooth. Add sour cream, cheddar cheese, green onion and cooked bacon. Season with salt and pepper. Heat over medium, stirring constantly, until all of the cheese has melted. If you find the soup is too thick, you can thin it out with a little more broth. Garnish with cheddar cheese, cooked bacon and green onion. Enjoy!
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