Ingredients
12 slices bacon
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes such as russet
1/4 cup minced chives
1 1/4 cup shredded sharp cheddar cheese
1 cup sour cream
salt and black pepper to taste
The original recipe called for baking the potatoes first. Well, with the invention of the microwave, you can 'bake a potato' in 3 minutes. So you can use either the microwave way or oven way. I have found it doesn't make it taste any different. For the microwave way: I usually clean the potato, then wrap it in a paper towel, then soak that paper towel, then microwave the potato wrapped in the paper towel. The moistness keeps the potato from exploding. Now my microwave has quick settings on the outside panel for baked potatoes...I just press the number I have in there. I would check your own microwave instructions to bake yours in your microwave.
Let the potatoes cool on a cutting board until you can handle them. If you want, you can use a paring knife to peel away the skin (I usually don't) then cut the potatoes into small cubes.
While the potatoes are baking/microwaving, cook the bacon in a skillet over medium heat for about 15 minutes until brown and crispy. Drain the bacon on paper towels to remove excess grease. Let the grease in the skillet cool and store it in the fridge for a later use (I use it to make cornbread). Cut the bacon into small pieces.
In a large stockpot or Dutch oven, heat the butter over medium heat until it is melted. Add the flour and use a whisk to quickly mix the flour and butter together to make a paste. This paste is called a "roux" and will thicken the soup. Continually whisk the roux until it has turned a light brown and gives off a wonderful nutty aroma. If the roux burns, toss it and start over.
Now add the milk to the pot, slowly at first (don't burn yourself on the steam!) Whisk continually while the milk is added so the roux does not end up as clumps in the liquid. Once the milk has been added toss in the baked potato cubes and the chives. Bring this mixture to a boil, stirring often to keep the soup from burning on the bottom of the pot. Once the soup reaches a boil turn down the temperature to low and let the liquid simmer for about 10 minutes. The soup should have thickened by this point. Add the bacon, sour cream, and cheese. Mix until the cheese is melted. Add the salt and pepper as needed.
Now you can serve the soup....I always have extra bacon bits, cheese, and chives set aside to put on top. This soup can be stored in the fridge for several days, especially if stored in sealed mason jars (pour the soup in the mason jar while hot, put the lid on, then screw the top on...leave out until cooled and as the soup cools, it will seal the top as in canning). This soup does not freeze well. Store it in the frig.
I usually serve this soup with stovetop cornbread in my cast iron skillet.
