Yum, Yum, Yum.......

I am going to walk you through a recipe of Baked Potato Soup. This is a knockoff of The Machine Shed restaurant that is in the Midwest. It is something we really like and not real hard to make. It takes 2/3 cup of butter in a dutch oven pan.

6 strips of bacon cooked crisp and crumbled. 

I drain it really good to get the excess grease off of it.

These are three huge potatoes. Or I use 4-5 large potatoes. I scrub them and pierce them. Lay them in a baking dish and cover with foil. Bake at 350F for 1 hour. You can boil diced potatoes, but I prefer the flavor of the baked potato. When you can handle them peel and cut into chunks.

Melt butter add diced onions and saute until tender in the butter. I used about 1/2 cup.

 This picture isn't real clear, but it is 2/3 cup of flour added to the pot with the tender onions and the butter. Stir and cook the flour for a minute or so. This is a rue. Now add 5 1/2 ups of milk., I use 2% milk. to the pot and cook the mixture stirring to thicken. Add the chunked up potatoes to the soup base.

I use 2 cups of mild cheddar cheese to the potato soup mixture and stir until it melts.

Nice and thick soup and then the crumbled bacon add to the mix. Flavors  meld together and it is really good. Salt and pepper to taste. You can save back some bacon crumbs and also some cheese as garnish if serving guests. We like it so well we just mix it in. This makes about 3/4 of a dutch oven

full of Baked potato soup.

Bake 4-5 large russet potatoes
2/3 cup butter melted
1/2 cup of onion sauteed in butter til tender
2/3 cup flour mixed into butter and onions stir until cooked
5 1/2 cups of milk. Stir until thick
Add peeled and chunked potatoes
2 cups of cheddar cheese shreds to mixture and stir until it melts.
Add bacon crumbles.
Enjoy. Can serve with garnishments of more cheese and bacon crumbles. Hope you try this.