6 slices bacon
1/4 cup green onion
1 (14 oz.) can chicken broth
1 cup sour cream
1 cup whole milk
1 (20 oz.) bag potato wedges
1 tsp. salt
1 tsp. pepper
Cook bacon in skillet until crispy. Remove from pan and drain fat, reserving 1 tsp, and saute onion in drippings until tender. Add broth. Whisk in sour cream and milk. Add potatoes, salt and pepper. Cook for 15 minutes, or until heated through. Top with crumbled bacon and shredded cheddar cheese and chives.
I have been looking for a potato soup recipe with lots of flavor and richness and this one is great, Enjoy!
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