Better Baked Potato Soup

Sauteed onions and rubbed sage lend this "winter's day warm-up" a special punch. Enjoy!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6 1⁄4 lbs yellow potatoes
• 1⁄4 cup salted butter or 1⁄4 cup margarine
• 1⁄2 cup  coarsely chopped yellow onion
• 1⁄4 cup flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh black pepper
• 1⁄4 teaspoon dried rubbed sage
• 1 (14 ounce) can chicken broth
• 1 1⁄2 cups milk
• 1  cup  shredded cheddar cheese or 1  cup colby-monterey jack cheese
• 6  slices  cooked crumbled bacon (divided)
•  chives (for garnish)
•  sour cream (for garnish)

Directions

1. Wash potatoes and bake in oven or microwave until almost fully-cooked.
2. Melt butter or margarine in large saucepan (medium heat.) Add onion and saute until golden.
3. Stir in flour, salt, pepper, and sage.
4. Stir constant 1 minute.
5. Add broth and milk.
6. Dice baked potatoes, skin on, into quarter-size peices.
7. Add potatoes to mixture.
8. Cover soup and simmer on low heat 30 min-1 hour hour, stirring occasionally.
9. Just before serving, add in cheese and 4 peices bacon, crumbled.
10. Serve hot.
11. Garnish with cheese, bacon crumbles, chives, and sour cream.
12. Keeps several days in freezer or fridge.