Ingredients
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
Preparation
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.
