Cook time 45 minutes, this is my recipe personally I always make the gluten free and dairy free version for my kids with allergies. It is fun to make and isn't that long. Diary free and gluten free alternative ingredients are in parenthesis.
Step 1: Gather Ingredients
1/2 of a 5 lb. bag of red potatoes (we used 7 potatoes of varying sizes)
2/3 cup butter (1 and 1/2 sticks - you can use 2 sticks for a more buttery taste)
2/3 cup flour (Used Stone Ground Rice Flour - Gluten Free)
6 cups 2% milk (or go dairy free by using unsweetened almond or cashew milk)
¾ teaspoon salt
½ teaspoon pepper
1 small sweet onion
6 slices of fully-cooked turkey bacon
1 cup cheddar cheese
Cut up red potatoes into smaller pieces, place in a pot and cover with water. Boil potatoes on high heat stirring occasionally until cooked through (at least 15-20 minutes).
Cut up sweet onion and bacon into small pieces and gently sauté in Canola Oil in a frying pan. Start this process on high heat until the crackling starts and then reduce to medium heat. Cook bacon and onions to desired tenderness. When satisfied remove from heat and set to the side.
As the red potatoes are still boiling, take another cooking pot (recommend 6 quart)
then melt butter over medium heat in another pot and add flour and stir well.
Strain or drain potatoes then progressively add milk to the butter/flour mix.
Add Potatoes, Salt, Pepper, Cheese, onions and bacon and any residual Canola Oil from the sauté process and stir thoroughly.
Step 7: Extra
Other variations: add 8 oz. of sour crème. Use Cashew or Almond Milk instead of milk. Use Green Onions instead of sweet. Add additional milk for a thinner soup. Enjoy!