– ⅔ cup butter
– ⅔ cup flour
– 7 cups milk
– 4 large baking potatoes baked, peeled and cubed (about 4 cups)*
– 4 green onions sliced (and then more for garnish)
– 12 bacon strips cooked and crumbled
– 1 ¼ cups shredded cheddar cheese
– 8 oz. sour cream
– ¾ teaspoon salt plus more for seasoning
– ½ teaspoon pepper plus more for seasoning
– garlic salt to taste
In a large soup pot or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Slowly add milk and stir until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat to medium-low and simmer for 10 minutes until potatoes are softened. Add remaining ingredients and stir until cheese is melted.