• 2 large baking potatoes
  • 3 tablespoons butter
  • 1/2 cup onion, chopped
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 4 cups buttermilk
  • 1 1/4 cups shredded Cheddar cheese
  • 1 cup chicken broth
  • 8 slices bacon, cooked crispy, drained and crumbled
  • 2 tablespoons thinly-sliced green onion
  • 1/4 cup sour cream

Scrub potatoes with vegetable brush.  Rinse and pat dry.  Prick the skin of potatoes with fork.  Bake in 425F degree oven for 60 minutes or until tender.  Let them cool.  Chop the potatoes and set aside.

In heavy saucepan, melt butter over medium heat.  Add onion.  Cook and stir about 5 minutes or until tender.  Stir in flour, salt and pepper.  Add buttermilk.  Cook and stir for 6 minutes, or until mixture is thickened and bubbling.  Add chopped potatoes, 1 cup of cheese and broth.  Stir soup until cheese melts.  Slightly mash potatoes with potato masher.

For topping, reserve 2 tablespoons of bacon pieces.  Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.

To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream.  Makes about 6 servings.