Ingredients
4 russet potatoes, washed, peeled and cut into pieces•
5-6 pieces bacon, chopped
2 tbsp bacon
1 white onion, diced
1/2 cup sour cream
1 cup green onions, sliced
1 cup shredded cheese
2 garlic cloves, minced
2 cups milk
3 cups chicken stock
2 tbsp flour
Salt & pepper
Directions
1. Chop bacon into small pieces and cook until crispy in Dutch oven. Once cooked, keep half of the bacon oil and add butter to the pot. Once melted, add onions and garlic. Once cooked down, add in flour to make a roux.
2. Scrub and peel potatoes. Cut into small chunks. Slowly add in milk to the Dutch oven and then gradually add in chicken stock. Season with salt & pepper. Add in potatoes and bring to a simmer for about 10-12 minutes. Once potatoes are soft (can puncture with a fork) add in cooked bacon, green onions, sour cream and cheese. Reduce heat to low-med and cook for another 6-8 minutes.
3. Add soup to bowls and top with bacon, black pepper sour cream, shredded cheese and green onions. Serve and enjo
