Loaded Baked Potato Soup

The next time I make this soup, I will be doubling the recipe. Yum! (The picture is horrible - I forgot to take a picture when I first made the soup, and had to take a picture of leftovers that I heated too long in the microwave.)

Ingredients:
12 slices Oscar Meyer Center Cut Bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
2 oz. reduced fat shredded cheddar cheese
1/2 t. black pepper
Sour cream and green onions for garnish, optional
Directions:
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain bacon grease from the pot. Cook the onions in the pot for about 5 minutes, until tender.
2. 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.
3. 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.
4. Add 1/2 c. shredded cheese and the reserved bacon to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and sour cream (optional - not included in nutritional information.

Recipe adapted from - Cooking During Stolen Moments