• 4 baking potatoes–approx 2-1/2 lbs; OR 4 cups leftover mashed potatoes
  • 2/3 cup unbleached flour
  • 6 cups organic milk
  • 1 cup organic shredded extrasharp cheddar cheese, divided
  • 1 teaspoon salt (if using mashed potatoes that have been seasonal already, reduce amount of salt added)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup organic sour cream
  • 3/4 cup chopped green onions, divided
  • 6 turkey bacon slices, cooked and crumbled
–If baking the potatoes, pierce them with a fork and bake at 400 degree for approx. 1 hour, until tender. Let them cool enough to peel, then roughly mash them. OR, use leftover mashed potatoes.
–Add flour to large pot or Dutch oven. Slowly whisk milk into the flour–keep stirring until it’s blended. Cook over medium heat, stirring frequently, until it starts to thicken (8-10 minutes). Add the mashed potatoes, 3/4 cup cheese, salt, and pepper. Stir until the cheese is completely melted.
–Stir in the sour cream and 1/2 cup green onions.
–Garnish bowls of soup with sprinkles of green onions, shredded cheese, and bacon.
*Adapted from The Yummy Life