12/23/2022 – This was a very good soup. The ingredients were inspired by the recipe here but the directions came from a recipe here. Note we made a different potato soup recipe—a Tuscan version—the next day and it was also great.

Ingredients

1 bunch scallions
1 (12-oz.) pkg. bacon, roughly chopped
3 pounds russet potatoes, peeled and cut into 1?4-inch pieces (7 to 8 cups)
2 cups chopped yellow onion (from 1 large onion)
3 tablespoons butter
3 small garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chicken broth
8 ounces white Cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream
2 ounces yellow Cheddar cheese, shredded (about 1?2 cup), for topping

Directions

1. Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. Pour chicken broth into the pot; add potatoes, flour, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. Stir sour cream into soup; cook another 1 to 2 minutes.

Serving

1. Add a dollop of sour creme to the center of the bowl of soup.
2. Sprinkle grated cheese around the sour creme.
3. Sprinkly green onion bits on to of the sour creme.