Kicked-Up Baked Potato Soup

6 to 8 large baking potatoes
2 cups milk
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz mild cheddar cheese, shredded
8 oz sharp cheddar cheese, shredded
3 ribs celery
3 carrots, grated
½ yellow onion
Salt and pepper to taste


Bake potatoes until soft, do not peel. Cube potatoes into ¾ in squares.

In a large soup pot, combine butter and flour to make a roux. Cook for one minute, then slowly whisk in liquids.

Add salt and pepper, potatoes, cooked bacon, carrots, onion and celery. Cook until vegetables are tender. Add cheese and cook until melted. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

Soup will be thick. Add milk to reheat.