4 Yukon Gold potatoes, peeled and cut into quarters
1 cup chicken broth
4 tablespoons flour
2 cups milk
¼ cup sour cream
Salt and pepper
4 slices bacon, cooked and crumbled
½ cup shredded Cheddar cheese
3 scallions, sliced
Instructions
Put potatoes in a pot and cover with water. Bring to a boil and simmer until tender, about 10-15 minutes. Drain and mash roughly with a potato masher. Set aside.
Combine chicken broth, milk and flour in the same pot and whisk until combined. Bring to a boil and simmer for 2-3 minutes.
Remove the pan from the heat and add the potatoes and the sour cream. Puree right in the pot if you have an immersion blender, or pour everything into a standard blender and puree. Season to taste with salt and pepper.
Ladle into bowls and garnish with bacon, cheese and scallions and serve immediately.