- 4 slices bacon, finely diced
- 2 tbsp flour
- 2 cups chicken broth
- 2 cups milk
- 2 large russet potato, peeled and diced
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- 3 green onions, finely diced
- Cook the bacon in a Dutch oven or soup pot over medium-high heat until it becomes crispy. Remove the bacon with a slotted spoon and set aside.
- To the same pot add the flour. Whisk constantly until flour mixture begins to brown slightly, about 1 minute. Add chicken broth, milk, and potatoes. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, 20 to 25 minutes.
- Using an immersion blender, puree the soup until it has reached your desired consistency. You can leave it chunky or make it completely smooth. Stir in the sour cream, cheddar cheese, green onion, and cooked bacon. Season with salt and pepper. Heat over medium, stirring constantly, until all of the cheese has melted.
- If you find the soup is too thick, you can thin it out with a little more broth.
- Serve immediately or store in the refrigerator for up to 3 days.
- USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.