Hearty Creamy Potato Soup Recipe with Crispy Bacon Topping

• 6 Russet potatoes
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 2 cups half and half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic
• 1 cup sour cream

Toppings

• Bacon, cooked and crumbled
• Shredded cheddar cheese
• Green onions, sliced

• Cook the potatoes by baking or boiling. You can bake whole potatoes, or peel, chop and boil them until tender. Baking yields a slightly different texture, but boiling saves time.
• In a large saucepan over medium heat, melt the butter. Add the flour and whisk or stir to make a roux. Let it simmer for about a minute while stirring to cook the flour.
• Slowly pour in the milk and half-and-half, stirring constantly. Continue stirring until the mixture thickens; this can take a few minutes, so be patient.
• Stir in the salt, pepper, onion powder and garlic.
• Add the diced, tender potatoes and the sour cream. Stir gently until everything is evenly combined and heated through.
• Transfer the soup to a slow cooker if you like and keep it on warm until ready to serve, or serve directly from the pot.
• I like to serve mine in bread bowls. Offer toppings—shredded cheese, crumbled bacon and sliced green onions—so everyone can add what they like.