Ingredients
The following ingredients have 4 Servings
- 4 slices bacon
- 1 small sweet onion, (diced)
- 3 green onions, (chopped)
- 1/3 cup plus 1 tablespoon flour
- 6 cups chicken broth
- 2 1/2 pounds russet potatoes, (peeled and diced)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3/4 cup heavy cream
- 1 (8-ounce) container sour cream
- 3/4 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- additional cheese and green onion for garnish
Instruction
- Cook bacon in a Dutch oven until crisp. Remove bacon and crumble.
- Cook diced sweet onion in bacon drippings for 1 minute. Add green onions and cook 1 more minute.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually add chicken broth, whisking constantly.
- Add potatoes, salt, and pepper. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, or until potatoes are soft.
- Stir in cream and sour cream. Add cheese and stir until melted. Remove from heat.
- Ladle into bowls and top with crumbled bacon, cheese, and sliced green onions.
