Ingredients
1½ lb potatoes, salt-baked, peeled, and roughly chopped
3½ cups milk
3 cups chicken broth, or vegetable broth
½ cup sour cream
⅓ cup all-purpose flour
⅓ cup cheddar cheese, grated
2 tbsp unsalted butter
½ tsp onion powder
½ tsp garlic powder
salt and ground white pepper, to taste
1 tbsp bacon, crumbled
¼ tsp green onions
Preparation
Melt butter in a soup pot over medium heat. Add potatoes, onion powder, and garlic powder. Saute briefly.
Dust with flour and roast briefly.
Add milk and broth. Bring soup to a simmer. Continue simmering until soup has slightly reduced and has thickened, roughly 10 minutes.
Remove from the heat and puree your soup using either a stick or hand blender.
Return back to the heat and add cheddar cheese. Whisk or stir until combined and melted.
Remove from the heat. Add sour cream, stir to combine, and adjust seasoning with salt and pepper.
Garnish with crumbled bacon and green onions. Serve.
