Loaded Baked Potato Soup

Peel potatoes and cut them into even sized pieces. Boil them in a pot of water for about 15 minutes or until potatoes are fork tender. Drain and set aside.

While potatoes are cooking, heat oil in a deep sided pan and cook onions on medium heat 5 to 7 minutes until onions are soft and translucent. Stir in chicken broth and bring to a simmer.

In a small bowl, combine flour and 1/2 cup of the milk. Whisk well to combine. Add milk and flour mixture as well as remaining milk to the pan with the onions. Bring to a boil stirring often. Cook for 1 minute. Remove from heat and stir in salt and pepper.

Take half of the potatoes and coarsely mash them with a fork. Add these and the remaining potatoes to the soup and stir well to combine.

Garnish as desired with bacon, shredded cheese and onion.