Baked Potato Soup

Steps

1. 1To a large pot add sliced bacon. Turn heat to medium and cook until bacon is just slightly crispy. Using a slotted spoon, transfer the bacon to a paper-towel lined plate and set aside. Discard bacon grease.
2. 2To the same pot, add butter and heat over medium heat until the butter has melted. Add the white parts of the scallions, and cook, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 3 minutes, until the scallions have begun to soften.
3. 3Whisk in flour, and whisk continuously for 2-3 minutes until the flour begins to turn a pale golden color. Whisk in broth until smooth and then carefully add potatoes to the pot.
4. 4Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
5. 5Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
6. 6Stir in milk and sour cream, and heat soup over medium heat until warmed through. Add the pepper, and salt generously to taste.
7. 7Stir in about ¾ of the bacon to the soup (reserve ¼ for topping).
8. 8Divide into bowls, top with sliced green parts of the scallions, reserved bacon, and cheese. Serve and enjoy!