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 won't 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.

I cut bacon, before frying, across the strip into slices about 1/4 inch apart, 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.