This makes approximately 3 quarts soup.
Step 1: Ingredients
1 medium onion, diced
4 cups water, chicken stock, or beer (if making gluten free select gluten free beer)
5 medium potatoes, peeled and cut into approx. 1" cubes*
1/2 teas granulated garlic
1/2 teas salt (to start, you will almost certainly need more)
2 cups milk (use all or part evaporated milk for richer soup)
1½ cup shredded cheddar cheese
instant potato flakes
1 cup sour cream
¼ cup sliced green onions
*potatoes have differing amounts of starch but this recipe utilizes potato flakes for thickening so use your favorite variety of potato or whatever you happen to have
Step 2: Bacon and Onions
Leave 2 Tbsp bacon grease to the bottom of the pan. (If you are worried about using bacon grease, you can use oil or you can use a little bacon grease with oil so long as the total is about 2 Tbsp.) Add diced onions. Sweat the onions on low heat until they are translucent.
Step 3: Potatoes
Add the garlic, salt, pepper, and diced potatoes. Simmer on low-med heat until the potatoes are cooked through.