Baked Potato Soup

This is the perfect time of the year for soups. They warm the soul and are easy on the budget.  I've made this a few times now and it always turns out so wonderfully.  I like to leave the potatoes a little chunky so it has more texture to it.  But, as always, you can do it your way and make it as creamy or as thick as you'd like.

Here's what you'll need:
about 6-8 medium sized potatoes
1/2 cup of milk
1/2 cup of chicken or vegetable stock
8 slices of thick bacon, chopped
2 tblsps of butter
5tbslsps of sour cream
1/4-1/3 cup of shredded cheddar cheese
salt and pepper to taste

Wash the potatoes and preheat oven to 400 degrees.  Place potatoes on a cookie sheet and bake until potatoes are cooked all the way through.  Your cooking time will depend on the size of the potatoes.  Usually it takes about a half hour for me.  When potatoes are done, let them cool for about 15 minutes.

While the potatoes are cooling, in a large stock pot over medium heat, add butter and chopped bacon.  Cook bacon to tender crisp.  Remove from pot and leave the drippings in the pot, reduce to low heat.

After the potatoes are cooled enough for you to handle, cut the potatoes in half and scoop out the insides with a a spoon.  Discard skins.  Over low heat, add the potato into the pot.  Give it a quick stir to get all the potatoes lightly coated in the drippings.  Gently mash the potatoes, add milk, stock, sour cream and salt and pepper at this time.  Turn heat to medium, cover and let cook for 10 minutes.  Add bacon and cheese into the pot and stir gently.