Loaded Potato Soup

• 1 (1-pound) package sliced applewood smoked bacon
• 1 bunch green onions, chopped
• 3/4 cup all-purpose flour
• 3 quarts low-sodium chicken broth
• 6 cups diced Yukon gold potatoes
• 6 cups diced red potatoes
• 1 teaspoon salt
• 1/2 teaspoon gound black pepper
• 2 cups whole buttermilk
• 1 cup sour cream
• 4 cups shredded sharp Cheddar cheese
• Garnish: shredded Cheddar cheese, chopped green onion, bacon

1. In a large Dutch oven or stockpot, cook bacon over medium heat until crisp; remove bacon, and crumble, reserving 3 tablespoons drippings in pan. Cook green onion in bacon drippings for 1 to 2 minutes or until tender. Stir in flour, and cook for 1 minute, stirring constantly. Gradually add chicken broth, whisking constantly until smooth. Add potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, for 20 minutes, stirring occasionally. Whisk in buttermilk and sour cream. Add cheese, stirring until cheese is melted. Garnish with cheese, chopped green onion, and reserved crumbled bacon, if desired.

bacon, green onions, flour, chicken broth, gold potatoes, red potatoes, salt, gound black pepper, buttermilk, sour cream, shredded sharp, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/loaded-potato-soup-50113607 (may not work)