In a large pot over medium heat, add diced bacon and cook until crispy. When bacon is cooked to your liking transfer to a separate plate, covered with paper towling to drain. Save about 3 tablespoons of bacon grease in the pot, (you can substitute butter in place of the 3 tablespoons of bacon grease). Add the onion and saute until soft. Sprinkle the flour on top of the onion, and whisk together. Cook for an additional minute to create a rous. Add chicken stock milk, potatoes, and cooked bacon bits. Heat to a slow simmer until potatoes are soft, stirring frequently to avoid burning.
When the potatoes are soft, add the cheddar cheese and sour cream, salt and pepper.
Garnish with desired toppings, sliced green onions, chives, extra shredded cheese, extra bacon, sour cream
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