Yup, another potato post - I bet you couldn't wait! I volunteered to make a gigantic pot of soup for St. Frank's annual Holiday Sampler, a yearly wingding our parish puts on with a giant bazaar of handmade items all donated by the congregation. There is some serious talent and very deep pockets in Roy, and they are not stingy about sharing with those willing to part with a few bucks. I'm always amazed at how much work these people do to benefit their church and school - not many bazaars you go to are all donations....we're unique!
Slice bacon across into ¼” strips, fry until crisp, remove from pan and set aside. Put bacon drippings in large pot with butter, sauté onions in fat until tender and stir in flour; cook 2 minutes. Pour in milk, whisking constantly then add chicken base and cook until it starts to bubble, add potatoes and bacon, grind in some fresh pepper and a bit of salt then turn heat down and cook 10 minutes, stirring constantly to keep from sticking. Stir in cheese and sour cream, check seasoning and adjust as needed. You will have to stir it a lot when it's over heat...the milk and flour will make it want to stick and burn constantly. I will also thicken if kept warm....add more milk as needed, and be prepared to add more chicken base and/or salt if need be.