This is a great fall time recipe with a variety of different options for toppings!

Ingredients:

12 slices of bacon (we made an entire package)

2/3 cups margarine

2/3 cups flour

7 cups milk

4 large potatoes – peeled and cubed

4 green onions (optional)

1 1/4 cup shredded Cheddar cheese (we used 2 cups)

1 cup sour cream

1 teaspoon salt

1 teaspoon pepper

Directions:

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat.

Whisk in flour until smooth.

Gradually stir in milk, whisking constantly until thickened.

Stir in potatoes and onions.

Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes.

Mix in bacon, cheese, sour cream, salt, and pepper.

Continue cooking, stirring frequently, until cheese is melted.

Options:

We did not use green onions. I am not a fan of any type of onion and I knew Buggy would not eat it if there was onions.

We used extra cheese when cooking, but then also topped with cheese in our own bowls.

Next time, instead of adding the bacon into the cooking; I will top my soup with crumbed bacon leaving the bacon crispy.

Tip:

Hubby thought he could multi-task by cooking the bacon and doing the butter/flour cooking at the same time. He admitted next time he would do the bacon before starting the rest of the cooking as he almost burnt the butter/flour mixture.