loaded potato soup... 1 hour

the goods:

1 pound bacon, chopped into pieces

1 vidalia or sweet onion, chopped

4 tablespoons flour

1 container (32 ounces) chicken broth (or 4 cups)

3 pounds red potatoes, quartered, or haled, depending on size

1 and 1/2 cups shredded cheddar cheese

2 cups whole milk

toppings: shredded cheddar cheese, sour cream, chopped scallions, crumbled bacon, thinly sliced fresh jalapeno

Heat a large stockpot over medium-high heat. Add bacon and cook, stirring occasionally, until crisp. Remove with a slotted spoon to a paper-towel-lined plate to drain.

Reduce heat to medium and add onions to hot bacon grease. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring, about 1 minute, until flour turns a light brown color. Slowly add in the chicken broth while stirring. Add potatoes and bring mixture to a boil.  Reduce to a simmer, cover with a lid, and cook until potatoes are soft, 15-30 minutes.

Using a potato masher, crush potatoes to thicken the soup.  Stir in cheese until melted. Add milk, bring back to a simmer and cook for an additional 10 minutes. Ladle soup into bowls and top as desired.