Instructions

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve. If there's excess bacon grease, drain off all but 1 tablespoon.
2. To the same pot, add the onion and cook 5 minutes, until fragrant. Add the garlic. Stir in the butter and flour, cook 1 minute. Pour over broth and stir in the potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do ⅓ of the potatoes.
3. Stir in the milk, salsa verde, sour cream, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. If needed, thin with additional broth.
4. Ladle the soup into bowls. Top, as desired, with sour cream, cheese, and green onions. Adds bacon.