Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil the potatoes in salted water until tender, then drain and set aside.
- Melt butter in a large pot over medium heat.
- Stir in flour to form a roux.
- Gradually whisk in milk and chicken broth until smooth.
- Add cooked potatoes and bring the soup to a simmer.
- Stir in cheddar cheese and sour cream until melted.
- Season with salt and pepper.
- Serve hot, topped with crumbled bacon and chopped green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- For a thicker soup, mash some of the potatoes before adding them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg