Makes approximately 6 servings
4-5 russet potatoes
4 tbsp unsalted butter
1/2 cup all-purpose flour, divided
6 cups 2% milk
2 tsp kosher salt
Freshly ground black pepper, to taste
3/4 cup shredded sharp cheddar cheese
1/3-1/2 cup sour cream
For the topping:
Shredded cheddar cheese
Crumbled bacon pieces
In a large stockpot or Dutch oven, melt the butter. Add 1/4 cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Add the salt, pepper and cheddar cheese. Stir until cheese is melted. Remove from heat and stir in the sour cream.
Serve immediately. Garnish with sour cream, shredded cheddar cheese and bacon pieces.