Potato Cheese Soup

6 to 8 large baking potatoes
2 cups milk
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste

Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.

In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.

Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

Soup will be thick. Add milk to reheat.

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I had leftover baked potatoes from our Small Group dinner on Tuesday night, so I made this yummy soup! I only made a half-batch, which was still about 6 servings - perfect for our little family, with some to spare for leftovers. Finn refused to eat a single bite...but that's what I get for making potato soup for the boy who has NEVER liked potatoes! Go figure... Cedar, on the other hand, greatly enjoyed his bit of mashed potatoes with cheese & plain yogurt. We heard a lot of "Mmmm mmmm" from his high chair. ;)

Tasty enough for the grown-ups that I started a blog to keep track of my favorite recipes found on the net. Bon appetit!