Baked Potato Soup

 Ingredients

4 large baking potatoes (Idaho or russet)

12 slices   bacon

1 onion diced

1/2 cup all-purpose flour

6 cups 2 percent low-fat milk, heated

5 ounces sharp Cheddar, grated

Kosher salt and freshly ground black pepper

4 ounces sour cream

3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F.

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Sauté the diced onion in some light olive oil till translucent.

 

Add the flour to the onions in the pot and stir to combine.

 Cook, without adding color, until the flour and fat has combined, about 1 minute.

 Pour in the milk while you whisk to incorporate. 

Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Prepare bacon in microwave.   I like mine to be slightly crunchy for this application.

Beyond this point, you can add the bacon directly to the soup or allow people to garnish as they will.  I usually do not add them to the soup but serve them as condiments to make the vegetarians happy.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted.

Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.