A hearty and flavorful potato soup, perfect for warming up on a chilly day.
Cook the bacon in a skillet until crispy, then crumble and set aside.
Cook the bacon over medium heat to ensure even crispiness.
Melt the butter in a stock pot over medium heat, then whisk in the flour until smooth.
Stir constantly to prevent the roux from burning.
Gradually add the milk to the roux, whisking continuously until thickened.
Warm the milk slightly before adding to avoid lumps.
Add the diced potatoes and green onions to the pot, bringing the mixture to a boil.
Cut the potatoes into small, even pieces for quicker cooking.
Reduce the heat and simmer until the potatoes are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Stir in the bacon, cheese, sour cream, salt, and pepper until the cheese is melted.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with additional cheese and green onions if desired.
Serve with a side of crusty bread for a complete meal.
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