Loaded Potato Soup

Threw this together last night. Caralie thinks it's "disgusting" but that's just because she doesn't like potatoes unless they are of the french fry variety. My father-in-law enjoyed it and I rather did too.

When reheating this soup the next day, add milk as the soup thickens significantly once stored in the fridge.

LOADED POTATO SOUP

4 cups water or chicken broth
6-8 medium potatoes, peeled and diced*
1/4 cup butter
1/2 cup flour
4 cups milk
8 oz (2 cups) shredded sharp cheddar cheese
1/4 cup chopped green onion
6 slices bacon, crisp-cooked and crumbled
1/2 cup sour cream
1 tsp. pepper
1/2 tsp. salt

In a medium sauce pot, combine water and potatoes and bring to a boil. Reduce heat, cover, and let simmer 12 minutes or until potatoes are tender. Do not drain.

Meanwhile, in a large stockpot, melt butter over med-high heat. Whisk in flour and cook for 2 minutes, stirring constantly. Reduce heat to medium and slowly whisk in milk. Bring to a boil, stirring frequently. Boil for 5 minutes. Remove from heat and stir in cheese. Add potatoes and water, onions, bacon, sour cream, pepper, and salt. Use a potato masher or whisk to blend soup but leave chunks of potato for texture.


*I usually only peel half of the potatoes because I like having some skins in the soup for texture.