1 lb Bacon, cut into ½ inch pieces
1 Stick (½ cup) Butter
⅔ Cup Flour
6 Large Russet Potatoes
7 Cups Whole Milk
1 teaspoon Salt
1 teaspoon Pepper
4 Green Onions, thinly sliced
8 oz Sharp Cheddar Cheese, grated
1 Cup Sour Cream
1-2 Cups Chicken Broth, to thin out if too thick
Cook bacon in a large soup pot over medium-high heat. Cook until crisp. Remove with a slotted spoon and reserve on a plate. Keep the bacon grease in the pan.
Peel and dice the potatoes. Microwave until soft. Heat for 5 minutes at a time and stir. Or they could be baked ahead of time.
Add butter to the bacon grease. Melt over medium/high. Once melted, whisk in the flour and cook for 1-2 minutes.
Slowly add in the milk one cup at a time. Every time milk is added, let it thicken and bubble before adding another cup. It will get nice and thick this way. Stir in the salt and pepper.
Fold the cooked potatoes and green onions to the soup and bring to a bubble.
Turn the heat to low and stir in the cheese and sour cream. If too thick, add some chicken broth to thin it out to your liking.
Yield: 12 or more