46-ounce red potatoes, peeled and diced into cubes
1large onionfinely chopped
1 1/4cupslower-sodium chicken broth
2cups1% low-fat milkdivided
1/4cupreduced-fat sour cream
1/4teaspoonfreshly ground black pepper
3bacon slices crisp cooked baconcrumbled
1/3cupshredded sharp cheddar cheese1 1/2 ounces
2green onionsthinly sliced
Heat the oil in a Dutch oven or large heavy bottomed saucepan over medium-high heat. Add the onion and cook for 3 minutes. Add the broth and the potatoes. Bring to a simmer. Cook the potatoes, covered, until they are fork tender, about 15 minutes.
Combine the flour and the milk in a large measuring cup. Bring to a boil, stirring often, being careful to not let the milk boil over. Cook for 1 minute. Coarsely mash potatoes into soup using a potato masher. For a smoother texture, use an immersion blender to blend the soup. Remove from heat and stir in sour cream, salt, and pepper.
Ladle the soup into four bowls and top with the bacon, cheese, and green onions.
I like to oven-fry my bacon on a foil-lined rimmed baking sheet at 400°F for about 12 to 15 minutes, longer if using thick slice bacon.