Ingredients:
3 Tbsp. Butter
4 Tbsp. White Flour
1can Chicken Broth
2 cups Skim Milk
1can Cheddar Cheese Soup
3 large diced potatoes
1 cup extra sharp cheddar cheese shredded
½ tsp salt
½ tsp Garlic salt
¼ tsp Nutmeg
¼ tsp Black Pepper
½ cup chopped green onion, using only green part
10 slices cooked bacon crumbled
½ cup extra sharp cheddar cheese shredded
Directions:
In a large sauce pan, place butter and allow to melt over a low to medium heat. Once melted, add spices and flour. Whisk together to make a roué. Once the ingredients are mixed they will look doughy. Slowly add chicken broth and whisk together until liquid again. Turn heat up to medium to medium high. Continue whisking. Next add room temperature milk and mix thoroughly. Then add cheddar cheese soup and diced potatoes. Continue to whisk and stir. Decrease heat back to medium to low medium. Allow potatoes to cook and become tender.
Place in Serving Bowl and add the shredded cheese, green onion, and crumbled bacon to the top of the soup in each bowl.