Ingredients

• Russet potatoes - 4 large, baked
• Bacon - 6 slices, cooked and crumbled
• Butter - 4 tablespoons
• All-purpose flour - ¼ cup
• Chicken broth - 4 cups
• Milk - 2 cups
• Sour cream - 1 cup
• Cheddar cheese - 1 cup, shredded
• Green onions - ¼ cup, chopped
• Salt - to taste
• Black pepper - to taste

Instructions

1. 1.

   Peel and cube the baked potatoes; set aside.

2. 2.

   In a large pot, melt butter over medium heat.

3. 3.

   Whisk in flour and cook for 1-2 minutes until golden.

4. 4.

   Gradually whisk in chicken broth and milk until smooth.

5. 5.

   Bring to a boil, then reduce heat to simmer.

6. 6.

   Stir in the potato cubes and cook until heated through.

7. 7.

   Mix in sour cream, cheddar cheese, and half of the bacon.

8. 8.

   Season with salt and pepper to taste.

9. 9.

   Serve topped with remaining bacon, cheese, and green onions.

Nutritional Facts