I’ve made it with 2% and whole milk, fat free sour cream and regular; it always tastes good so make it as you wish! For this post I used regular sour cream and whole milk. I had bacon on hand, but I usually use the bacon pieces. If you do, throw them in a non stick pan and brown them a little. I swear I’m a bacon snob and these are GREAT for this recipe!
8 medium baking potatoes (russet) if they are large just use 4
1 1/3 cup butter
1 1/3 cup flour
12 cups milk (this isn’t a typo!)
1 1/2 tsp salt
1 1/2 tsp pepper
8 green onions
24 slices bacon, cooked and crumbled (or 1 package bacon pieces)
2 1/2 cups cheddar cheese, shredded
16 oz. sour cream
2 Tbsp. chicken base (or bouillon)
Wash potatoes and bake at 400 degrees for 1 hour. Let cool. Cut into 1/2 inch cubes, leaving the skin on the potatoes. Melt the butter in a large stockpot over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Add milk, cook over medium heat stirring constantly until mixture is thick and bubbly. Add potato cubes, salt, pepper, chicken base, green onions, bacon, and cheddar cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary (I add at least another cup) for desired thickness. Garnish with additional bacon, onions, or cheese if desired. Yields 20 cups. Great in bread bowls from Walmart or Panera bread (panera sells them for $1 each and they are amazing!) or serve with our favorite roll recipe you can find here!