Four oz. bacon ($1.37)
One yellow onion cut into pieces ($0.32)
Four cloves of garlic, chopped ($0.32)
Three tablespoons butter ($0.33)
1/4 cup all-purpose flour ($0.03)
2 cups chicken broth ($0.26)
2 cups of whole milk ($0.40)
2 lbs. russet potatoes, peeled and diced ($1.20)
1/2 tsp smoked paprika ($0.05)
1/4 tsp cayenne pepper ($0.02)
1/2 teaspoon salt (or to your taste) ($0.02)
14 tsp freshly cracked black pepper ($0.02)
1/2 cup sour cream ($0.37)
Four oz. Cheddar cheese, shredded ($1.15)
Three green onions cut ($0.30)
Place the bacon in a large soup pan and cook until crispy and brown on medium-high heat. Utilize a slotted spoon to move the bacon onto an unclean bowl or plate and leave any bacon fat in the soup pot.
While the bacon cooks, cut the onion into dice and chop the garlic. Add the garlic and onion to the pot once the bacon is removed. Cook on medium-low heat in bacon grease until onions become soft and translucent.
Add the flour and butter to the pot, continue to stir, and cook on moderate heat for approximately two minutes, forming the Roux.
Add the milk and chicken broth into the pot, whisking until the butter and flour dissolves.
Add the potatoes diced to the pan, then cover and increase the heat to medium-high, bringing the broth to a boiling point. When boiling, turn the heat low and let the potatoes cook for about 15 minutes or until they’re soft (easily punctured using the fork).
Use a potato masher or immersion blender to smash your potatoes until the soup has been reduced to the desired thickness.
Add cayenne, smoked paprika, pepper, and salt. After the soup is seasoned, add the cream sour.
Serve the soup hot, and then decorate each bowl with crumbled bacon, sliced green onions, and cheddar cheese.