Baked Potato Soup

Peel potatoes (I like to use Yukon Gold but Russet potatoes work well also). Cut them up in medium chunks. Find a large pot and add cut potatoes. Fill with water and cook potatoes until fork-tender.

Drain potatoes and return to low heat. Take a potato masher and lightly smash the potatoes. Don’t smash all of them, leave a few chunks.

Add half-and-half, bacon (peppered bacon is really good with this but regular bacon works well, too), onion flakes, salt, white pepper (black pepper is fine also), and salted butter. Slowly stir the soup.

When butter is melted, add sour cream. Stir until blended.

Take some of the shredded cheese and gently stir in until melted. Not to much, soup should be a little thick but not too thick. It should be nice and creamy.

Serve with warm, crusty bread of your choice and garnish with cheese.