Baked Potato Soup For Dummies

• 1 pound Bacon, Diced
• 1 whole Medium Sized Onion, Diced
• 5 whole Large Russet Potatoes
• 4 cups Chicken Broth
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1-1/2 cup Milk
• 3/4 cups Sour Cream
• 1 cup Shredded Cheddar Cheese

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
2. Add the potatoes and chicken broth to the pot. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil, and simmer until thickened. Slowly stir into the pot. Bring to a boil, reduce heat to low, and simmer. Stir mashed potatoes back into the pot.
4. Add sour cream, 1/2 cup shredded cheese, and 3/4 of the bacon. Add pepper. Stir to combine. Cook for an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, and optional green onions.

bacon, onion, potatoes, chicken broth, butter, flour, milk, ube, cheddar cheese

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