1Melt butter in large pan and whisk in flour to make a rouge. Wisk in milk cook till thick and bubbly (how thick is really up to you). Add your salt and pepper, onion and garlic powder to taste. (remember it will get thinned out so if it’s heavy on flavor you’re probably ok)
2chop the bacon, and then fry it up (it crumbles very nicely this way)
3While the milk mixture is thickening, scoop out potato filling and mash up in crock pot. Add milk mixture, sour cream and half of the rest of the ingredients (i usually leave all the bacon for topping cuz I get sad when it gets soggy in the soup), leaving the rest for topping.
4Can be left in the crock pot for up to 3 hours on low.