INGREDIENTS
3
to 3 1/2 lbs russet potatoes (, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups))
1
medium yellow onion (, finely diced (1 cup))
3 14.5 ounce cans
low-sodium chicken broth
1 cup
evaporated milk
Salt and freshly ground black pepper (, to taste)
1/3 cup
butter
1/3 cup
all-purpose flour
1/2 cup
sour cream
1 1/2 cups
shredded cheddar cheese ((6 oz))
9 oz
bacon (, cooked and diced or crumbled)
4
green onions (, diced)