Potato Soup

Ingredients:

1 pound Bacon
1 Onion (chopped)
6 cups Chicken Broth
2 pounds Potatoes 
2/3 cup Butter
​3/4 cups All-purpose Flour

4 cups Milk
1 teaspoon Salt
1 teaspoon Pepper
8 ounces Sour Cream
2 1/2 shredded Sharp Cheddar Cheese

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Directions:

I start by dicing up the bacon, then frying it in my Dutch oven.​ Once done, set aside and drain on a paper towel.  Cook your onion in the bacon drippings until tender and translucent. Add the Chicken Broth and potatoes, and heat to a boil then reduce the heat.  Cook until the potatoes are tender.  In a skillet over medium low heat, melt the butter.  Whisk in the flour until smooth, and slowly add 2 cups of milk a little at a time.  Add your rue to the potato mixture, along with the salt, pepper, and remaining milk.  Stir constantly as to not burn and until thickened.  Crumble 3/4 of the bacon into the soup, the sour cream, and 2 cups of the cheddar cheese.  Stirring until well mixed and heated thoroughly. Use the remaing bacon and cheese to top as you serve.