Baked Potato Soup

Baked Potato Soup (ghl)

4 large baked potatoes
6 cups milk
3 tbsp butter
3 tbsp flour
1/2 small onion, finely chopped.
1 cup cooked crumbled bacon
1 1/2 cup shredded sharp cheddar cheese
chives (either fresh or dried)
sour cream
salt and pepper

Melt the butter in a large pot and sweat the onion in the butter. Stir in the flour to make a roux. Once the flour is incorporated and very lightly browned, whisk in the milk. Scoop the flesh from the baked potatoes and add it to the pot. Season with salt and pepper to taste. Bring the soup to a simmer and cook until the potatoes are heated through and the soup is thickened. Remove from heat and stir in 1/2 cup of shredded cheese, and half the bacon. Ladle into bowls and top with the remaining cheese, bacon, chives, and a dollop of sour cream.