In a large pot over medium high heat, cook the
Bacon (8 slices)
until crispy, for about 5 minutes. Remove to a paper towel lined plate. Remove bacon fat from the pan.
Butter (1/3 cup)
Yellow Onions (1/2 cup)
and cook for 3-5 minutes or until crisp-tender.
Whisk in the
All-Purpose Flour (1/3 cup)
and cook for a few minutes.
Chicken Broth (3 1/2 cups)
and whisk until the flour has dissolved. Add the
Whole Milk (2 cups)
Garlic Powder (1 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Mix everything to combine, and add the
Russet Potatoes (2)
and give it a good stir. Lower the heat to low, cover and simmer for 20-25 minutes.
Sharp Cheddar Cheese (2 cups)
and stir until is melted, turn the heat off and stir in
Sour Cream (1/2 cup)
and cooked bacon. Serve right away.