3-4 Cups chicken stock 2-3 pounds potatoes, peeled and diced pretty small 1/2 medium onion peeled and diced 4 tablespoons butter 4 tablespoons flour 2 Cup milk 2 cups shredded cheese 1 cup sour cream 1 bunch green onions chopped 6 slices cooked bacon diced salt and pepper to taste

In stockpot, place potatoes, onions and chicken stock. Cook about 30 minutes until potatoes are tender. In a medium skillet, melt butter, stir in flour and let get bubbly. Pour and stir in 1 Cup of the milk, stir till all chunks are gone and pour flour mixture into the stock pot with the potatoes and onions. Pour in remaining 1 cup milk, and keep stirring. Turn heat to medium and put in 1 C of the cheese and let melt. Right before serving, put in 1/2 C sour cream, salt and pepper to taste. Serve with toppings of the remaining sour cream, remaining cheese, bacon and green onions.