Preparation 5 minutes

Cook time 30 minutes

Servings Serves 4-6

Ingredients

• 4 Potatoes (about 1 1/2lb) peeled and diced into 1/2” pieces

• 1 Yellow Onion, diced

• 4 Tbsp of All Purpose Flour

• 4 Tbsp of Unsalted Butter

• 8 Slices of Bacon

• 3 cups of Chicken Stock

• 3 cups of Whole Milk

• 1/2 cup of Sour Cream

• 1 1/2 cups of Shredded Sharp Cheddar

• Chopped Green Onions

• Salt and Pepper, to taste

• Preparation

      1) In a large dutch oven or soup pot, cook the bacon until it becomes nice and crispy, about 4 minutes. Remove to a paper towel lined plate using a slotted spoon and set aside.

      2) Discard any fat that the bacon rendered and add the butter and onion and saute until the onion becomes translucent and develops a bit of color, about 4 to 5 minutes.

      3) Add the flour and stir constantly for 1 minute, add the milk, stock and potatoes and bring to a simmer and cook for about 20 minutes or until the potatoes are tender.

      4) Add the sour cream, cooked bacon and cheese and stir everything together and cook for 5 more minutes.

      5) Adjust the seasoning to taste and serve.When you’re ready to serve, sprinkle some chopped green onions over the top with a little extra sprinkle of cheese.