Chunky Cheese Potato Soup

I made this soup a few years ago when I was still leaving in my apartment in Philadelphia. Back then, I made it with heavy cream as the original recipe calls for. This time, I decided to make lighter version with milk and a splash of half and half to help maintain the creaminess. (Plus, I didn’t quite have enough milk, so the half and half helped to stretch out the soup.) This soup tastes just like a baked potato, but in soup form. It has my favorite toppings to go on baked potatoes, bacon and cheese. Sour cream and green onions would probably also make good toppings.

Chunky Cheese Potato Soup
(Adapted from Food Network)

5 slices of bacon
¼ of a yellow onion, chopped
2 russet potatoes, chopped
1 ¾ milk plus a splash of half-and-half.
Salt and pepper
1 ½ cups shredded sharp cheddar cheese
1 tsp flour

1. Cook bacon in a large pot (I recommend using a good heavy pot, the one I used was not so good and burned the bacon.) Remove the bacon, and drain on paper towel and leave the drippings in the pot.
2. Cook onions and potatoes in the bacon drippings until softened, about 15 minutes.
3. Stir in milk, salt, and pepper. Bring to a boil.
4. Dredge cheese in flour. Stir in cheese and about a handful of the bacon. Allow to simmer for about another 15 minutes.

5. Serve with reserved bacon bits and extra cheddar cheese for garnish.