Baked Potato Soup for Dummies

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

Add the potatoes and chicken broth to the pot. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil, and simmer until thickened. Slowly stir into the pot. Bring to a boil, reduce heat to low, and simmer. Stir mashed potatoes back into the pot.

Add sour cream, 1/2 cup shredded cheese, and 3/4 of the bacon. Add pepper. Stir to combine. Cook for an additional 5 minutes.

To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, and optional green onions.