• Servings: 4-ish
• 4 cups of milk
• 3 to 5 red Potatoes
• 3 TBSPs of flour
• 1/2 onion, chopped
• 3 TBSPs butter
• Lots of shredded cheddar cheese
• Thick sliced bacon

1. Prick and bake the potatoes (however you choose to cook them, I just microwave them)
2. Melt the butter in a pot and then add the onion. Cook until translucent.
3. Add the flour and stir until it bubbles
4. Pour 1 cup of milk into this and stir until smooth
5. Add the rest of the milk and stir
6. Peel the (hopefully) now cooled down potatoes and cut into about dice sized pieces
7. Let simmer until it starts to boil, in the mean time cook the bacon (microwave, oven, stovetop) and shred the cheese
8. Break up the bacon into itsy bitsy pieces
9. Add the bacon into the soup (I like lots of bacon in it but its all personal preference)
10. Ladel the soup into bowls and top off with cheese
11. Enjoy!

This is a recipe I found in a cookbook a long time ago and over time has morphed into a family recipe. Most of the ingredients' quantities can be altered. If you like your soup chunky then a third potato can be added, if you like yours, well soupy, then less potato can be added. You can also add more or less cheese, onion, and bacon to the soup. P.S. I have been making this soup forever and I still cannot make a double batch without boiling over.