extra sour cream, cheese and chivesoptional for garnish
Instructions
Cook the bacon and drain off most of the grease. Crumble it and set aside.
In a large pot, melt the butter. Whisk in the flour and cook for about 1-2 minutes until it turns golden.
Slowly pour in the chicken broth, whisking it constantly to remove any lumps.
Pour in the milk and cream and cook, stirring constantly, until slightly thickened.
Add in the diced potatoes, onions and seasonings. Bring mixture to a boil, reduce heat and simmer covered until potatoes are cooked through (about 10 minutes)
Remove the soup from heat. Stir in sour cream cream, cheese and bacon.
Serve topped with extra cheese, sour cream, chives and bacon if desired
Notes
If you like a smooth soup, before adding in the sour cream and cheese, add small amounts of soup to an immersion blender.If the soup gets too thick, you can thin it with extra chicken broth or water.