Baked Potato Soup

Baked Potato Soup
8 servings

4 tablespoons butter
1/4 cup onion, finely diced
6 potatoes, peeled and cubed

2 cups chicken broth
1/2 pint half-and-half
½ pound bacon, cooked and crumbled
1 cup shredded cheddar cheese
salt and fresh ground pepper to taste
optional toppings - extra bacon, extra cheese, sour cream, chives, salt and pepper

In a large stock pot saute onion in butter until tender. Add potatoes, chicken broth and enough water to just cover potatoes. Bring to a boil; lower heat and simmer until potatoes are cooked. Add half and half and bacon. Add cheese and stir until completely melted. Add salt and pepper to taste. Serve with choice of traditional baked potato toppings and enjoy!

Linked to Gooseberry Patch Recipe Roundup