My mom lightens this up by replacing some of the milk with chicken broth. I personally like more potatoes so I add even more to mine. Top with all the extras you want and your bowl will be perfect!
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, cooked and cubed
1 pound bacon
8 ounces Velveeta
1 cup sour cream
salt and pepper to taste
1 cup shredded Mexi-blend cheese
1 bunch green onions, sliced
Cut up bacon and cook. I know this picture isn't necessary but it sure looks yummy!! Drain.
I used to bake my potatoes, then peel and chop. Now I use 4 cups of Yukon golds, chunked and cooked by boiling. Much less messy and you keep the nutrients of the skin.
Drain.
In a large pot melt the butter.
Stir in flour, heat and stir until smooth. Cook for 1 minute.
Gradually add milk, stirring constantly until thickened. I find it easier to have the milk warmed to prevent burning the milk on the bottom while it tries to warm up the rest of the milk. *
This is with about half of the milk
Add potatoes and bacon.
Add cheese and stir until melted. Stir in sour cream.
TO FREEZE.....Omit potatoes (they will become gritty when you unthaw) cool and put in bags. When ready to use reheat and add potatoes.
Edited to add that if I use YUKON GOLDS they do not turn gritty and they keep their shape even in the freezer!
*An alternative method is to add the milk to pan and warm. Make a roux out of the butter and flour. Add the roux to the milk and stir. It will thicken in just a few minutes. You can see this method on my Cheeseburger Soup and Chicken, Corn and Potato Chowder.
