Bacon, Cheddar And Potato Chowder

• 1 3/4 pounds (2 large) baking potatoes
• 4 slices bacon, diced
• 1 medium onion, chopped
• 1 Tbsp. all-purpose flour
• 4 1/2 c. 2% low fat milk, divided
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 c. shredded cheese, divided

1. Pierce potatoes with a fork, place on a paper towel in microwave oven and microwave on high 10 to 12 minutes or until potatoes are tender, turning potatoes over after 6 minutes of cooking.
2. Cool for 5 minutes.
3. Cook bacon in large saucepan until crisp.
4. Transfer with slotted spoon to paper towel lined plate; set aside.
5. Cook onion in drippings over medium heat about 8 minutes or until tender. Add flour; cook and stir 30 seconds. Add 4 cups milk, salt and pepper; bring to a simmer.
6. Cut potatoes in half; scoop flesh into a medium bowl.
7. Add remaining 1/2 cup milk; mash potatoes well and add to soup.
8. Simmer 5 minutes, stirring frequently.
9. Remove from heat; stir in 1 1/2 cups cheese until melted.
10. Ladle into soup bowls; top with reserved bacon and remaining 1/2 cup cheese.

baking potatoes, bacon, onion, flour, milk, salt, freshly ground black pepper, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65839 (may not work)