- 4 (6oz.) red potatoes
- 2 cups 1%milk (divided)
2. While potatoes cook, heat oil in saucepan over medium-high heat. Add onion, sautee 3 minutes, add the garlic and add chicken broth. Combine flour and 1/2 cup milk and pour into saucepan. Then add remaining 1 and a 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper, garlic powder and parsley.
3. Arrange bacon on paper towel on microwave safe plate; microwave on high for 2 minutes until crisp (be careful as it can burn fast). Crumble the bacon and set aside.
4. Back to the potatoes-discard potatoe skins, turn on low and coarsely mash potatoes into soup and taste test. Serve in soup bowls and top with cheese, green onions, crumbled bacon, and a few croutons.
This bowl of soup will turn any Fall afternoon into a warm savory night! Enjoy!