4 large potatoes
2 carrots (peeled and sliced)
2/3 cup butter
2/3 cup flour
3/4 tsp salt
3 cups milk
3 cups of water used to boil veggies
1/2 tsp pepper
4 green onions (sliced)
1 1/4 cup shredded cheddar cheese12 slices bacon (crumbled)
8 oz sour cream
Dice potatoes. Peel and slice carrots. Place all veggies into 4 quarts of boiling water. When soft (after about 10 minutes) drain and reserve 3 cups of water to use in soup. Set veggies aside.
Melt butter in heavy pan over low heat. Add flour, stirring until smooth. Allow to cook until mixture smells almost nutty. (This is called roux) Gradually stir in your reserved veggie water. Add very slowly and stir constantly to avoid lumps. Add milk and continue to stir and cook until mixture is thick and bubbly. Add veggies, salt, pepper, green onion, bacon and cheese. Cook until thoroughly heated. Stir in sour cream just before serving.
So good! Serve with biscuits or corn bread. My favorite is Cheese Garlic Biscuits.