INGREDIENTS
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3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
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1 medium yellow onion, finely diced (1 cup)
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3 (14.5 oz) cans low-sodium chicken broth
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1 cup evaporated milk
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Salt and freshly ground black pepper, to taste
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1/3 cup butter
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1/3 cup all-purpose flour
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1/2 cup sour cream
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1 1/2 cups shredded cheddar cheese (6 oz)
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9 oz bacon, cooked and diced or crumbled
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4 green onions, diced
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