Baked Potato Soup

In a big pot or Dutch oven over medium heat, saute bacon until crisp. Remove to a plate lined with a paper towel. Pour out about half of the bacon fat and then set back over the heat. Add the onions to the pot and be sure to scrape up all the brown bits on the bottom of the pot. Saute the onions until very soft. Add in the DICED potatoes and cover with the chicken broth; season with salt and pepper to taste. Heat until it comes to a boil and then reduce the heat to low, cover and simmer for 3 hours until the potatoes are soft.

Use a wooden spoon or a potato masher to mash up the potatoes into the broth. Add the milk, corn, and potato SLICES and stir to combine. Add in half of the cooked bacon and set the rest aside. Cover and simmer for another 30 minutes until the potato slices are cooked through.

Taste and add salt and pepper if needed (this soup needs a lot of salt due to all the potato). Serve in bowls and top each with a dollop of sour cream, some grated cheddar, a few of the cooked bacon pieces and a sprinkling of chives.