Wash your potatoes and poke a few holes in them with a fork.
Wrap them in foil and bake them in a preheated 400 degree oven for about an hour, or until they’re done. They’ll squish a little when you squeeze them.
Fry your bacon and crumble it into tiny pieces
When your potatoes are done, you can either cut them in half and scoop out the “pulp” with a spoon or…you can do what I do, which is barely cut the skin with a pairing knife and peel the skin off. If you do it my way, you’ll have to use a fork to break up the potatoes, so they’re not whole going into your soup.
While your potatoes are cooking, chop up your onion and sautee it in a skillet until it’s tender and transparent.
Add your flour, and stir until smooth-cook this for one minute while stirring constantly.
Gradually add your milk and continue to stir constantly until your mixture is thick and bubbly.
Add your potato pulp, salt, pepper, onion, 1/2 cup of bacon and 1 cup of cheese.Cook this until it’s heated throughly.
Stir in your sour cream.
If your soup is too thick, add more milk until you get the desired consistency.Just be careful not to add too much.
Garnish with sour cream, crumbled bacon, and more cheese ?