Baked Potato Soup
Ingredients
- 1 pound bacon cooked and crumbled
- 6 medium russet potatoes baked, peeled, and cubed
- 1 cup grated cheddar cheese
- 4 cups milk
- 2 cups sour cream
- 1 tablespoon butter
- 2 min garlic minced
- 2 tablespoon flour
- 1 tablespoon bouillon
- 4 cups chicken stock
- to taste salt and pepper
- optional chopped green onions for garnish
Instructions
- In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes.
- Whisk in the flour and bouillon and cook for 2 – 3 minutes.
- Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth.
- Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes.
- Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon, and cheese, stirring until the cheese is melted.
- Salt and pepper to taste.
- Serve warm and top with any or all optional garnishes.
