Baked Potato Soup

By mavannier

Ingredients

• 7 small potatoes
• 1 onion
• bacon
• 1-2 c cheddar cheese
• 5 c milk
• 1 c half and half
• 2 cans chicken broth
• 4 T butter
• 7-8 T flour
• 1 sour cream (8 oz)

Preparation

Step 1

Bake potatoes in oven at 400 degrees until tender. Cool to room temperature and remove skins (optional) and dice.

Saute 1 onion in butter until lightly colored.

Toss pieces of baked potatoes in enogh flour to coat. Add to pan and cook, stirring often until brown. Remove potatoes.

Add 4 T butter and melt. Whisk n flour and cook a couple of minutes. Add gradually, chicken broth, half and half, and milk. Cook stirring until thickened.

Add potatoes. Bring to a boil and reduce heat and simmer 10 minutes. If you desire a thicker soup, remove some of sauce and potatoes and mash, then return to pot.

Mix sour cream and cheese with a portion of the soup before returning to the pot. Season with salt and pepper to taste.

Garnish with bacon, green onion and cheddar cheese.