Ingredients
6 Large Potatoes, peeled and cubed
1 Large Onion, diced
1 Quart Chicken Broth
3 Garlic Cloves, minced
1/4 Cup Butter
Salt and Pepper to taste
1 Cup Milk
16 oz Container Sour Cream
1 Cup Shredded Sharp Cheddar Cheese
Oven bake the potatoes and let cool enough to remove the skin. Crisp bacon in the bottom of a large pot and remove. Add onion and sauté in bacon drippings. Add garlic, don't not allow it to brown or burn. Stir in a couple tbsp of butter and a couple tbsp of flour to make a rue, stirring continuously. Pour in chicken broth and bring to a boil. Toss in potatoes and boil for 5 minutes. Remove a couple cups of potatoes and a little broth and pulse in a food processor or blender. Reduce heat and incorporate milk and sour cream. Pour the previously removed portion back into the pot. Simmer for 10-15 minutes stirring occasionally. Melt cheese into soup and season with salt inf pepper. Stir continuously for as long as you keep it on heat so the cheese wont stick and burn. Serve topped with sprinkle of the bacon bits you made and chives or green onions.
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