Ingredients
3
pounds (about 5 large) russet potatoes
Shredded sharp Cheddar cheese
Directions
1.
Cook the bacon pieces in skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes. Place them in a large pot, cover with water, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft. Drain the potatoes, discarding the water, and return them to the pot. Slightly crush them with a potato masher. Add the sour cream, onions, and butter and stir until mostly melted. Add the milk, pepper, and remaining 11/2 teaspoons of salt and bring the soup back to a simmer. Serve the soup hot and garnished with cheese, and bacon.
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