Baked potato soup

Baked potato soup has become one of our stick-to-your-ribs cold-weather standards. I've tweaked the recipe I found here (no low-fat ingredients in THIS household!), and we like to deep-fry the leftover potato skins in the bacon grease and then broil them with cheese, bacon, sour cream, and salsa on top. YUM! Real hangover food. All in the name of not wasting a thing.

Baked potato soup

2 tbsp. butter
1/2 onion, chopped
1 clove garlic, minced
4-6 baking potatoes (about 2-1/2 lbs.)
2/3 cup whole-wheat flour
6 cups whole milk
1 cup (4 oz.) shredded extra-sharp cheddar cheese
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup sour cream
6 bacon slices, cooked and crumbled

1. "Bake" potatoes in microwave until soft, about 8-12 minutes.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.
3. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
4. Add mashed potatoes, cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.
5. Stir in sour cream. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

For a recipe for potato skins (pictured above), you can go here.