This is a great soup for those cold and stormy days. Or, just because! The whole family loves this soup. We buy either the Applegate or Simple Truth brand of bacon without nitrates. Simple Truth is found at Fred Meyer. You can leave the sour cream out and it’s still the perfect consistency, but we love it. I have also used regular onion in it because I didn’t have any green onion or leeks and it worked just as good. I like to set aside some of the shredded cheese to add on top when serving.
6 – 8 slices of bacon, 2/3 cup butter, 2/3 cup flour, 7 cups milk (we use organic whole), 4 large potatoes, 4 green onions (or 1 leek), 1 1/2 cups shredded cheddar cheese, 1 cup sour cream, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper.
Fry up the bacon until crispy. While that’s cooking you can peel and cut your potatoes into cubes and cut the onion. (You will want to have as much prepped ahead of time as possible because when you put the milk in it has to be whisked consistently so it doesn’t burn.) In a large pot, melt the butter over medium heat and whisk in the flour until smooth. Gradually stir in the milk, turn up the heat, and continue whisking until thickened some. Stir in potatoes and onions. Bring to a boil, stirring frequently. Add the garlic powder, salt & pepper. Reduce heat and simmer for about 15 minutes, or until you have the right consistency and the potatoes are soft. Crumble the bacon. Shred your cheese if it’s not already shredded. Add the bacon, cheese, and sour cream to the pot. Continue cooking, stirring frequently until the cheese is melted.