Baked Potato Soup

1/2 lb. bacon, cut crosswise into pieces

4 medium baking potatoes, peeled and cubed

3/4 cup onion, chopped

1/3 cup flour

5 cups chicken stock (homemade preferred)

2 cups milk

2 cups cheddar cheese, shredded (divided use)

Minced green onions for garnish


Seasoning Mix:

1/2 tsp. dried basil

1/4 tsp. celery seed or celery salt

1/2 tsp. seasoned salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. pepper

1/4 tsp. rubbed sage

1/4 tsp. dried thyme


Fry the bacon in a large Dutch oven over medium heat until crisp.  Remove to paper toweling to drain.  Reserve 1 to 2 Tbsp. of the drippings and saute' onion until golden brown and tender.  Stir in flour and seasonings and cook for several minutes to toast the flour slightly.  Gradually add the chicken broth, whisking constantly.  Bring to a boil, then add potatoes.  Cover, reduce heat to medium low and simmer for about 15 minutes or until potatoes are tender.  Add milk and 1 1/2 cups of the cheese and heat through.  Do not boil or milk may curdle.


Ladle soup into bowls and garnish with additional cheddar cheese, bacon bits, and green onions.