Loaded Baked Potato Soup

1 pound bacon, diced

1 onion, diced

5 large Russet potatoes, peeled and cubed

3 cups chicken stock

3 tablespoons butter

3 tablespoons flour

1-1/2 cups milk

3 green onions, sliced

3/4 cup shredded cheddar cheese, divided

1/2 teaspoon black pepper

Sour cream for garnish (optional)

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot. Add 1/2 cup shredded cheese, 3/4 of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

Lynn Daigle, Franklin