Baked Potato Soup

Notes: of all the baked potato soup recipes I have made, this one has been our favorite, and also one of the fastest.

Serves 4-6.

4 medium russet potatoes

3 tablespoons olive oil

1 medium to large onion, chopped (about 1 generous cup)

2 ½ cups lower-sodium chicken broth

6 tablespoons all-purpose flour

4 cups milk, divided

Salt and freshly ground black pepper

6 slices bacon, cooked and crumbled

Sour cream

Sharp cheddar cheese

Sliced green onions

Pierce potatoes with a knife. Microwave on high or on potato setting until cooked and tender. Cut in half and let cool slightly.

While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onions, and sauté until onions are translucent, tender, and are just barely getting some color, about 5 minutes.  Add broth. Using an immersion blender, puree onion and broth mixture until smooth. Continue to heat over medium-high until broth mixture is warm and just beginning to boil.

Combine flour and 1 cup milk in a measuring cup, whisking to combine. Add to broth mixture. Whisk and cook until mixture thickens, about 1 or 2 minutes. Lower heat to medium, add remaining milk, and bring to a boil, stirring often. Turn heat to low.

Scoop out potato flesh from skins and roughly chop/mash. Add into milk mixture, stirring to combine. Ladle soup into bowls and garnish with bacon, sour cream, and cheese, and green onions.