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Fry bacon in a soup pot until crisp. Remove the bacon to paper towels to drain. Set aside.
Drain bacon grease, reserving 3-4 tbsp. in the soup pot. Cook the onions and celery over medium-high heat until the onions are translucent. Add the garlic and cook for an additional minute. Stir in the flour. Add the vegetable stock gradually and continue to stir until fully incorporated. Add the potatoes, salt, and pepper. Bring the soup to a simmer over medium-high heat and cook 25-30 minutes or until the potatoes are soft.
Add the whipping cream and heat through. Add half of the bacon and 2 cups of cheese to the soup. Stir until the cheese melts completely.
Serve with remaining bacon, cheese, sour cream and green onions on top.