8 ounces bacon chopped

1/2 cup butter

1/2 cup all-purpose flour

2 teaspoons garlic powder

4 cups milk

4 cups chicken broth

4 russet potatoes baked

1/4 cup green onions chopped

1 cup cheddar grated

1 cup sour cream

1-3 teaspoons salt based on taste

freshly ground pepper

In a large stockpot or Dutch oven, cook the bacon pieces. Start with medium-high heat and continually reduce the heat as the bacon sizzles and the grease bubbles, while occasionally stirring. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate. Discard all of the bacon grease except the bottom layer in the pot that holds all the flavor.

Over medium heat in the same pot, melt the butter. Sprinkle the flour on top, stir, and allow to cook while stirring frequently, until the mixture is fragrant, about 5 minutes.

Add garlic powder, milk, and chicken broth. Stir well to combine and scrape the bottom of the pan. The mixture should resemble a very thin gravy.

Remove the skins from your baked potatoes and roughly chop. Add them to your soup, along with the green onions, cheddar, and sour cream. Allow to heat through. Add salt and pepper to taste.

Serve with cooked bacon pieces.

Notes

Soup can be stored in air-tight containers in the refrigerator for several days or in the freezer for several months. To keep bacon crisp, do not add until ready to serve.

Recipe time does not include the time it takes to bake potatoes.