Warm, hearty, and delicious. This comfort food soup will become a winter staple.

Scale

5 pieces of bacon

3 Tablespoons butter

1/3 cup 1 to 1 gluten-free flour

6 cups potatoes, diced in 1/2 inch cubes

2 cups of milk

4 cups chicken broth

1 cup shredded cheddar cheese

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon pepper

Optional Garnish: additional shredded cheese and chopped fresh chives

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In the bottom of a stockpot or Dutch oven, cook bacon until extra crispy.
Remove bacon and drain on paper towel. Set aside.
Discard all but approximately 2 tablespoons of the bacon grease.
Add 3 tablespoons of butter and melt over medium heat.
Add the flour and whisk together, cooking for about 3 minutes.
Whisk in milk and chicken broth, cooking over medium heat until slightly thickened.
Add diced potatoes and cook over medium-low heat, stirring occasionally, until potatoes are soft. About 20 minutes. It should not boil or it will stick to the bottom.
While potatoes are cooking, chop the bacon into very small pieces. Some will be added back to the soup, and some reserved for garnish.
When potatoes can easily be pierced with a fork, stir in 1/2 of the bacon bits, shredded cheddar cheese, sour cream, salt, and pepper.
Taste and adjust seasoning to your liking.
Serve topped with additional shredded cheese, a sprinkling of bacon bits, and some chopped chives.

If you don’t need to eat gluten-free, use regular flour. Pre-shredded cheese doesn’t melt as well. I prefer to shred my own block of cheese.