Baked Potato Soup

• 5 Large Potatoes, Diced Chunky
• 1 pint Half-and-half
• 5 strips Fried Bacon, Diced Not Real Crispy
• 1/4 cups Dried Onion Flakes
• Salt To Taste
• 2 Dashes Of White Pepper
• 1 stick Salted Butter
• 1/2 cups Sour Cream
• 1/4 cups Shredded Cheddar Cheese, Plus More For Garnish

1. Peel potatoes (I like to use Yukon Gold but Russet potatoes work well also). Cut them up in medium chunks. Find a large pot and add cut potatoes. Fill with water and cook potatoes until fork-tender.
2. Drain potatoes and return to low heat. Take a potato masher and lightly smash the potatoes. Don't smash all of them, leave a few chunks.
3. Add half-and-half, bacon (peppered bacon is really good with this but regular bacon works well, too), onion flakes, salt, white pepper (black pepper is fine also), and salted butter. Slowly stir the soup.
4. When butter is melted, add sour cream. Stir until blended.
5. Take some of the shredded cheese and gently stir in until melted. Not to much, soup should be a little thick but not too thick. It should be nice and creamy.
6. Serve with warm, crusty bread of your choice and garnish with cheese.

potatoes, bacon, ubc, salt, dashes, butter, sour cream, ubc

Taken from tastykitchen.com/recipes/soups/baked-potato-soup-3/ (may not work)