6 cups peeled and diced Russet potatoes (5-6) diced
1 ½ cups finely chopped yellow onion (1 medium)
1 ¼ cups peeled and finely chopped carrots (3 medium)
1/2 cup diced celery
2 (14.5 oz) cans low-sodium chicken broth (or make your own)
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 ½ cups milk
½ cup Dip Me French Onion Sour Cream Dip
-Combine potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.
-Cover pot and bring to a boil over medium heat for 15-18 minutes or until potatoes are very soft when pierced with a fork.
-In a medium saucepan melt butter over medium heat, add flour and cook for 2 minutes while whisking constantly. Slowly add milk, stirring constantly until mixture begins bubbling and thickening.
-Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not, cook a few minutes longer). Once potatoes are cooked, add Dip Me French Onion Sour Cream Dip and blend well. Turn off heat and do not bring to a boil again. Top with bacon, cheddar cheese and green onions.
Note: The soup will thicken as it rests. So, if you happen to have leftovers you can thin with a little water or milk. You can also add a tablespoon of the French Onion dip for more flavor.