Ingredients

The following ingredients have 6 Servings
  • 1/2 cup(s) butter
  • 1/2 cup(s) flour
  • MAKE A ROUX
  • 7 cup(s) 2% milk
  • ADDING THE MEAT AND POTATOES TO THE MIX
  • 3+ cup(s) baked potatoes....skins off and diced into chunks
  • 1 bunch(es) green onions, including tops sliced thin
  • 1 1/2 cup(s) cooked bacon, crumbled (i used thick cherrywood smoked bacon and chopped it up before frying)
  • 1 1/2 cup(s) sharp cheddar cheese, grated
  • 1 cup(s) sour cream
  • - salt and pepper to taste

Instruction

  • Melt butter in a good-sized stock pot. Stir in the flour and make a roux like you would for gravy.
  • Stir continuously for 4-5 minutes....you don't want a "flour" taste.
  • Slowly add the milk stirring continuously. Do not allow clumps to form....use a whisk if necessary....but it won't. Cook this, stirring frequently until thickened....about 7 minutes.
  • Cut up and dice 1 1/2 cups of bacon....fry that while you are bringing the milk up to thicken.
  • Add cubed baked potatoes and green onions.....let it come to a simmer.
  • Now add the cheese, sour cream and the cooked bacon.
  • Season to taste with salt and pepper.