Mashed Potato Soup

By boscobojo

Ingredients

• 4 baking potatoes
• 4 slices bacon
• 4 Tbl. unsalted butter
• 1/3 cup all purpose flour
• 4 cup milk
• 4 oz. shredded Monterey Jack
• salt and pepper
• 1/2 cup sour cream
• 2 Tbl. chopped chives

Preparation

Step 1

Prick potatoes all over with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes. Let cool slightly. Scoop out flesh, discarding skins. Mash with a fork. In a skillet, cook bacon until crisp, turning once, about 10 minutes. Let cool; crumble.

Melt butter in a pot over medium heat. Whisk in flour until smooth and light golden, about 2 minutes. Whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.

Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Add additional salt and pepper, if desired. Divide among 6 bowls and sprinkle with bacon and chives.