Baked Potato Soup

Sometimes, a girl is just looking for some comfort.
On Friday, I was in need of a little comfort. In the form of food.

Years ago, I made a soup very similar to this. It was a huge recipe, so this time, I scaled everything down and changed a few things (no onions, I can’t stand onions). Even so we got two meals out of the batch.
So in honor of my people who got snowed on/in this weekend, here is some warm, hearty, rich comfort in the form of :
Baked Potato Soup
6-8 ozs. bacon, chopped, cooked crisp and drained
3 medium sized baking potatoes, baked until tender
1/2 cup butter
1/2 cup flour
3 cups milk
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup sour cream
salt and pepper to taste
Bake potatoes at 400° for about an hour or until tender. Don’t forget to spear them. I did once. It turns out the explode like bombs all over the inside of the oven and scare your already jumpy cat almost to death.
Let the potatoes cool until they are cool enough to handle. Peel them and dice them.
Chop bacon. I have found that cutting it up with kitchen scissors before cooking works like a charm. I have a tendency to get distracted and wander. That makes bacon cook to a state that Mr. Smith describes as “Rancho crisp.” That actually means smoldering embers, for the uninitiated.
Cook bacon until it is crisp, but not aflame. Drain and set aside. Consider how awesome it is to have already crumbled, cooked bacon.
In a Dutch oven, melt the butter. Slowly stir in flour to make a roux.
Whisk in milk and cream gradually.
Add cubed potatoes.
Then add cheese and sour cream, stirring until cheese is completely melted.
Add salt and pepper to taste.
Feel free to serve with baked potato garnishes.
A bit of warning: This is NOT health food, people. It is rich.
Now go forth and soup.

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