(Prep Time: 20 minutes. Cooking Time: 30 -40 minutes)
6 medium to large potatoes
1/3 cup butter
2/3 cups flour
6 cups milk (skim or whole, whatever your family drinks)
1 teaspoon chicken bouillon (I prefer to use “Better Than Bouillon” chicken base. It’s concentrated stock found in a small jar in the same aisle as chicken broth. Refrigerate after opening)
2 green onions
1 cup sour cream (non-fat or low fat is ok to use)
2 cups crisp bacon, cooked crisp and crumbled
2 cups shredded cheddar cheese
Peel and cube potatoes into bite size pieces. Place cubed potatoes in a 3 quart stockpot and cover with water. Cook potatoes until fork tender (about 15-20 minutes). Drain potatoes. Meanwhile, melt butter in a large pot over medium low heat. Add flour and stir until mixture is blended and bubbly. Gradually add milk to the butter-flour mixture, stirring constantly until thickened. Add bouillon, green onions and cooked potatoes, sour cream and cooked bacon. Just before serving, reduce heat and add cheese. Stir well and serve.
Serves 8-10 If you have leftovers and reheat this soup the next day, it may be too thick (the potatoes will do that!). Just add enough milk to thin and adjust the seasonings.
Make Ahead Tips: Potatoes can be cooked ahead of time, drained and stored in the refrigerator in a sealed container. Potatoes can also be peeled and cubed a few hours ahead, but they then must be covered with water to prevent them from turning brown.