Cooking this soup is EASY. Basically, you make a light roux with the butter and flour (and by light, I mean VERY light – you just want to give things time to thicken, no waiting on it to change color or anything like that) on medium-high heat, gradually whisk in the milk to complete the base, and lower the heat to medium and throw everything else in.

Stir until everything is warmed up evenly, and there you have it.  It makes about 10 servings, though if you plan to serve it more or less as a side, with other things (e.g., a nice salad) to complete the meal, you could probably stretch it a fair bit further than that. I love how easy, quick, and satisfying this soup is. Enjoy!

Ingredients

2 sticks (1 cup/16 tablespoons) unsalted butter (I use Land O’Lakes)
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)

Instructions:

Melt the butter in the bottom of a large pot. Add flour and whisk to combine until thickened. Slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Scrape bottom of the pot as you stir so the soup doesn’t burn.

 NEXT PAGE>>

Quick tip: This lovely soup tastes even better the next day, so make sure you have enough for leftovers!

Thanks to The Kitchn for this delicious and quick potato soup recipe.