A comforting and hearty potato soup recipe featuring tender Russet potatoes, a creamy base made with milk and chicken stock, Velveeta cheese, sour cream, and crumbled bacon, seasoned to taste. It's an easy-to-make dish, perfect for a cozy meal.
1. Poke holes in the large Russet potatoes with a fork and microwave them for 12 to 15 minutes until tender. Halve the potatoes and cut them into chunks to cool.
2. In a large pot, melt the butter over medium-low heat.
3. Add the garlic and chopped yellow onion to the pot and cook until the onion is translucent.
4. Slowly whisk the flour into the pan and stir until slightly browned.
5. Slowly whisk in the milk, 1 cup at a time, until fully incorporated.
6. Add 2 cups (half) of the chicken stock. Bring to a light simmer and whisk in salt, garlic powder, and pepper to taste. Let it come to a light simmer and thicken, stirring occasionally.
7. Add the cubed Velveeta, 3-6 crumbled strips of bacon, and the sour cream, then stir until smooth.
8. Turn off the heat and fold in the cooled potato chunks.
9. Garnish with additional bacon and green onion, if desired. (Note: The author suggests using the remaining 2 cups of chicken stock to thin out leftovers if preferred.)
