BAKED POTATO SOUP

BAKED POTATO SOUP 5 small russet potatoes 2 tsp salt 1 tsp pepper 2 tbsp butter 2 tbsp flour 4 cups milk (I used whole) 1 cup reduced fat sour cream 3/4 cup reduced fat cheddar cheese 6 slices crispy bacon, crumbled Optional Toppings Sour Cream Grated Cheese Crumbled Bacon Green Onions Wash and wrap each potato with aluminum foil Place all potatoes in a large slow cooker set to high Cook potatoes for 3-4 hours or until done, if you are going to be gone all day put the potatoes on low Let potatoes cool for 5-10 minutes until they can be handled and then cut each potato in half lengthwise Using a spoon remove flesh from the potato leaving a little around the skin if using the skins for Potato Skins and set aside in a large bowl...see post from yesterday. Season potato with salt & pepper and stir gently to combine In a large soup pot, over medium-high heat melt the butter Add in flour and stir for 3-4 minutes Add in milk and stir until soup base thickens slightly Add in seasoned potatoes and stir Reduce heat to low and gently stir in the sour cream, cheese and crumbled bacon Taste and adjust seasonings as needed Top with any toppings you would like