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.
Step 4: The Amazing Part
Next, add 1 cup sour cream, reserving the rest for garnish, and stir until combined.
Add 1 cup instant potato flakes and stir to thicken slightly.
Stir in 1 cup shredded cheese, reserving the rest for garnish. Stir until cheese is melted and well-combined.
Thicken according to your preference using more potato flakes. There is somewhat of a "delayed reaction" of thickening as the dried potatoes soak up moisture. So add flakes in small amounts and wait a few minutes between additions to check the consistency until desired thickness is reached.
Salt and pepper to taste.
Serve in bowls or mugs garnished with sour cream, cheese, bacon, and green onion..