Baked Potato Soup

(The store was out of green onions this day so the picture has kale). 

*This recipe relies on you having your potatoes already boiled or baked. If you want to use raw potatoes, add in more water with the broth and cook potatoes completely before adding in the milk, cream, or cheese.

1/2 c. butter (1 stick) and a bit of oil or bacon grease

1 medium yellow or white onion, diced finely (you can do less if you have onion haters)
salt to taste
2/3 c. flour

3+ cups of chicken broth (can substitute water and salt if necessary)

3 large potatoes (or 4-5 med), baked, peeled, and diced

3 c. of milk
1 c. heavy cream
1/4-1/2 c. bacon bits

2-3 green onions washed, and chopped
1 c. med-sharp shredded cheddar cheese
salt and pepper to taste

*extra cheese, green onion, bacon to garnish as desired

Start by putting a swirl of oil or bacon grease and a stick of butter in a big pot.  Cook the onion, with salt, until translucent and a bit browned (maybe 10 minutes). I like to throw in a bit of garlic and turmeric too for color, but that's not usually in baked potato soup.

Add in the flour and stir around making a paste and cooking until bubbly and lightly browned. 

Whisk in 3 cups of broth, making sure all the lumps of flour are gone. Broth should cover potatoes by one inch, so add more if necessary. 

Add in the cooked, peeled, diced potatoes and bring to a boil, then turn back down to simmer. 

Add in milk, cup of cream, 1/4 cup or so of bacon bits, green onions, and cheese. Bring just to a boil, stirring constantly, and turn down immediately. 

Let hang out for 15 minutes to let flavors meld, stirring occasionally to make sure bottom isn't burning or sticking to pan. Check seasonings and add salt and black pepper to taste.

Ladle into bowls and serve with extra cheese, bacon bits, and green onion to garnish if desired.

*these are all approximate measurements, as best as I can spell out. You can adjust liquid so it's not too soupy or to dry as needed