Baked Potato Soup Recipe

Bake potatoes at 350 or 400 till tender; cool completely. Peel and cube potatoes. In large saucepan melt butter, stir in flour, salt and pepper until smooth. Let it cook for about 2 minutes stirring so it wont get too brown. Gradually whisk in milk, bring just to a boil, lower heat and cook till thickened about 3-4 minutes. Add onion. Whisk in sour cream. Add potatoes and gently cook till just hot. Garnish with bacon and cheese.

Comments: I cut bacon, before frying, across the strip about 1/4-1/2 then fry the entire package. Do it slowly and stir often and it will almost completely separate into individual pieces. It keeps is a jar or zip-lock bag in refrigerator or freezer. That way it is always available to dress up a salad or an omelet. Of course these potatoes can be done any number of days before. But if they are refrigerator cold it will take longer to heat them and they will crumble more.