6 bacon slices cooked and crumbled
2 tbsp bacon grease or butter
1/4 cup onion
2 garlic cloves minced
2 cups low fat milk
2 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 lbs russet potatoes peeled and diced
1 tsp salt
1/2 tsp pepper
1 cup sharp cheddar cheese
1/2 cup sour cream or more if desired
Fresh chives sliced (for garnish)
Then add in garlic and cook for another 1-2 minutes.
Add in chicken broth, milk and flour and whisk until combined well.
Stir in potatoes, salt and pepper and bring to a slight boil.
Reduce heat, cover slightly and simmer until potatoes are tender, about 20 minutes.
Stir in 1 cup of shredded cheese, sour cream, 1/2 of the bacon
If the soup is too thick, add more milk as needed until desired consistency is reached.
Serve immediately. Garnish individual bowls with additional cheese, sour cream, green onions and bacon, if desired.
Leave to peel on the potatoes if preferred.
For quicker prep, use pre-cooked bacon and microwave it per package directions.
Use gluten free flour if needed.
If the sauce is too thick, add additional chicken broth a tablespoon at a time.
If the sauce is too thin, mix 1 tablespoon of flour in 2 tablespoons of cold milk and mix thoroughly.
For creamier soup, use whole milk or heavy cream instead of low fat milk.
Feel free to mash some of the potatoes a little for more texture.
I like to shred my own cheese but feel free to use pre-shredded package cheese as well.
For lower calorie option, use fat free milk and do not add in sour cream, cheese and bacon into the soup. Add desired amounts as toppings instead.
Reheat on low in a pot on the stove, stirring often to prevent sticking. Add more chicken broth, or milk if desired.
This soup does not freeze well since it has milk and cheese.
Nutritional facts do not include extra toppings.