Hi Alyce!

Without the soups, the recipe is a bit more involved. You’ll need to make a roux and a sauce. Here’s how:

1. Melt 3 tablespoons of butter in a skillet over medium heat. Add 1/4 cup of flour (sprinkle it over the surface) and stir well for 2 minutes until it creates a golden paste.
2. Add 1/2 cup of chicken broth/stock and whisk until fully combined. Then, slowly add another 1 cup of broth, followed by 1 cup of milk, stirring constantly.
3. Season with salt and pepper, plus 1/4 teaspoon each dried thyme and rosemary. Bring the sauce to a boil, then reduce the heat to low and let it simmer, stirring often, until it thickens (about 5 minutes).
4. Transfer the sauce to a large bowl, add the cheese, and stir until it’s melted. Then add the potatoes, green onions, and sour cream and mix well.

Once you have this, pick up the instructions at #4. The rest is the same.

Hope you like it!

thank you