A quick, easy and hearty soup that pulls together in a matter of minutes. Potatoes, as the featured ingredient, makes this an economical option for lunch or dinner. Topped with shredded cheddar, thinly sliced green onion and crunchy bacon, provides a beautiful presentation.
5 Slices Bacon (diced)
5 Tablespoons Butter
1/4 Cup Flour
1-1/2 Cups Milk
2 Cups Chicken broth
3 Medium Russet potatoes (peeled and chopped into 1 inch chunks)
1/2 Cup Sour cream
1/2 Teaspoon Cayenne pepper
Salt and Pepper (to taste)
2 Green onions (thinly sliced)
1 Cup Sharp cheddar cheese (shredded)
Cook bacon in high-sided skillet over medium high heat until crispy. Remove to plate to drain over paper towels.
Pour off bacon fat and reduce heat to medium. Melt butter. Whisk in flour and continue cooking until a little brown (about 2 minutes).
Gradually whisk in milk and chicken broth. Cook, whisking constantly, until slightly thickened (about 4-5 minutes).
Add potatoes. Bring to a boil then reduce heat and simmer until potatoes are tender (about 20 minutes).
Stir in sour cream and cayenne pepper. Add salt and pepper to taste. Add more milk to get the consistency you desire.
Serve hot, topped with shredded cheese, bacon and green onions.