Ingredients
Scale
- 4 large Russet potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 1 cup beef broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1/2 pound beef bacon, cooked until crispy and crumbled
- 1/2 cup green onions, thinly sliced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Place the cubed potatoes in a large pot and cover them with water. Bring to a boil and cook for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside.
- In the same large pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the milk and beef broth while whisking constantly. Continue to cook and stir until the mixture thickens and begins to bubble gently.
- Reduce the heat to low. Stir in the salt, pepper, and garlic powder.
- Add the cooked potatoes back into the pot. For a creamier texture, you can lightly mash some of the potatoes with a fork or potato masher directly in the pot.
- Stir in the shredded cheddar cheese and sour cream until the cheese is completely melted and the soup is smooth.
- Fold in half of the crispy beef bacon crumbles and half of the green onions.
- Serve hot, garnished with the remaining beef bacon, green onions, and an extra sprinkle of cheese if desired.
- Cook Time: Not specified