A comforting and creamy potato soup featuring tender russet potatoes, a rich cheese sauce made with Velveeta, and savory bacon. The recipe includes clear instructions for preparation and cooking, perfect for a cozy meal.
Poke holes in the potatoes with a fork, microwave them for 12 to 15 minutes until tender. Halve the potatoes and cut into chunks to cool. In a large pot, melt butter over medium-low heat. Add garlic and onion and cook until the onion is translucent. Slowly whisk the flour into the pan and stir until slightly browned. Slowly whisk in the milk 1 cup at a time. Then add 1/2 of the chicken stock. Bring to a light simmer and whisk in the salt, garlic powder and pepper. Let come to a light simmer and thicken, stirring occasionally. Add Velveeta, bacon and the sour cream and stir until smooth. Turn off heat, and fold in potatoes. Garnish with green onion and a little bacon. (Note: The author uses half the chicken stock when cooking the soup and adds the additional 2 cups later for thinning leftovers.)
