1/4 cup butter
1/4 cup all-purpose flour
2 (14.5 oz) cans chicken broth
14.5 oz Velveeta cheese
1/3 cup sour cream
Black pepper to taste
6-7 medium red potatoes, peeled and cubed
6-8 slices of bacon
Chopped green onions (optional)
In a 4-quart or larger pot, on medium heat, melt the butter and then stir in the flour to form a roux. Cook for a minute or so, stirring frequently, until the floury taste is gone.
Whisk in the chicken broth. Cut the cheese into chunks and stir them in until they are completely melted. Stir in the sour cream and black pepper and heat through. Do not boil.
Meanwhile, cut up the potatoes into chunks and boil until just getting tender, but not soft.
Once the cheese mixture is done and heated through, drain the potatoes and add them to the soup.
Cook the bacon strips until crispy. I prefer a bacon tray in the microwave for this part as they get good and crispy and the tray drains off the grease. Break the bacon strips into bits (larger or smaller, as you prefer).
Serve the soup topped with bacon bits and green onions (if desired). Enjoy!
P.S. I actually recommend the green onions, even though I am definitely not an onion person. I had simply run out of them in the photo above. :-(
Linked up with NOBH, WFMW, Time-Warp Wife, and WLWW.