Step 1

Peel potatoes

Step 2

Cook potatoes in the microwave according to your microwave potato settings (usually between 1-3 minutes per potato)

Step 3

Cut potatoes into 1" cubes, set aside

Step 4

Cook bacon to your preferred crispiness and set aside, crumble once cooled

Step 5

Dice up four green onions, set aside

Step 6

In a large stock pot or dutch oven, melt butter over low-medium heat

Step 7

Add flour and whisk together with butter until smooth and bubbly. Cook mixture for 2-3 minutes

Step 8

Increase heat to medium and gradually whisk in 6c milk. Cook until slightly thickened, about 14 minutes ***continued whisking is so important here! Otherwise the milk will burn to the bottom of your pot and your entire batch of soup will taste smokey, yuck!…don't ask how I know that! 🤪😩

Step 9

Add the potatoes and onions, stirring occasionally, until soup begins to bubble. Reduce heat, simmer gently for 10 minutes

Step 10

Stir in bacon, bacon grease reserves, and 1c sour cream

Step 11

Add in 2c grated cheddar cheese and stir well

Step 12

Use an emersion blender to blend everything up if you would like. I like to do a couple of pulses so I still have some chunks along with creamy potato!

Step 13

Dish and serve. Top with crumbled bacon, cheese and diced green onions. Serve in a bread bowl if you'd like!