Baked Potato Soup

I didn't realize how many different kinds of potato soup recipes there were, but each of them are so good in their own right. This baked potato soup is amazing, but anything with bacon, cheese and potatoes has to be good - right? I got this recipe from a fellow American expat, Cathy, and fell in love with it.

Ingredients:

6 large russet potatoes, peeled and cut into 1/2" cubes (3 3/4 lbs)

1 large onion, chopped (1 1/2 cups)

3 (14 oz) cans chicken broth with garlic (42 oz water with XO cubes + 1 can cream of chicken soup)

1/4 cup butter

1 1/4 tsp ground pepper

1 cup whipping cream or half-and-half

1 cup (4 oz) shredded sharp cheddar cheese

3 Tbsp chopped fresh chives

1 (8 oz) container sour cream (opt)

4 bacon slices, cooked and crumbled

Method:

Saute onion with butter in 5 quart soup pot until soft.

Add potatoes, chicken broth and pepper. Cook until potatoes are tender.

Use a potato masher to mash up mixture until potatoes are coursely chopped and soup is slightly thickened.

Stir in cream, cheese, and chives.

Top with sour cream and sprinkle with bacon and shredded cheese before serving.