Baked Potato Soup

adapted from Guy Fieri of Guy's Big Bite

Yield: 4-6 servings

4 large baking potatoes

10 slices of Applewood bacon, cut into lardons

1/2 cup all-purpose flour

6 cups low fat (2%) milk

1 1/2 cup cheddar cheese, grated

Kosher salt and pepper to taste

Garnish

2-3 Tbsp sour cream

1/4 cup chopped fresh chives

Bake the potatoes in the microwave per the directions for your microwave. When finished set aside.

Cook the bacon lardons in a Dutch oven over medium heat, until crisp. Remove the bacon from the pan to paper towels, leave the drippings in the pan.

Add the flour to the drippings and stir to combine. Cook until the flour and the fat combine, about 1 minute. Pour in the milk while whisking to incorporate. Cook the mixture over medium heat until it bubbles and has thickened. Stir frequently to prevent the mixture from sticking.

Remove the skin from the potatoes and roughly chop. Add them to the milk mixture. Mash the chunks with the back of a wooden spoon, leaving just a few chunks.

To the mixture add the bacon (leave out a tablespoon or two for garnish), 1 cup of the grated cheese, season with salt and pepper. Stir until the cheese has melted. Remove from heat.

Ladle the soup into bowls, sprinkle with cheese, bacon bits, chopped chives and a dollop of sour cream as desired.