Cook Time: 20 mins.
Bone Suckin' Hot Seasoning 1 Tbsp.
Butter, 2/3 cup
All Purpose Flour, 2/3 cup
Whole Milk, 7 cups, maybe more if soup gets too thick
Yukon Gold Potatoes, 6 to 8 medium, peeled and diced
Scallions, 1 small bunch, sliced thinly
Bacon, 12 strips, cooked, drained and crumbled
Sharp Cheddar Cheese, 2 cups, shredded
Sour Cream, 1 cup
Sea Salt and Pepper to taste
Boil the diced potatoes in a stockpot for 10 minutes. The potatoes should be cooked firm and not too mushy. Drain cooked potatoes in a colander and set aside.
In a stockpot over low heat, melt butter. Whisk in Bone Suckin' Hot Seasoning & Rub and flour. Continue whisking until butter/flour combination is smooth. Add milk gradually and continue to stir until sauce thickens up.
Add potatoes and scallions, continue to cook and stir until soup begins to bubble. Reduce heat and simmer for an additional 10 minutes.
Add bacon, cheese, sour cream and season with salt and pepper to taste. Serve immediately. Serves 6 to 8.