I honestly don’t know where I got the recipe for this one from… I think it was somewhere on the Internet, but I never wrote it down. It was absolutely delish!

Ingredients

4-6 medium Russet potatoes, unpeeled & scrubbed (note: next time I make this I’m peeling them)

1/2 pound bacon, cut into 3/4 inch

1 cup chopped yellow onion

3-4 tablespoons flour

1 can evaporated milk

1-2 cups milk

1 tablespoon hot sauce

1 cup grated cheddar cheese

salt & pepper to taste

Directions

Bring a large pot of water to boil. Add potatoes and cook until tender. Drain and set aside.

While potatoes are cooking, in a large Dutch oven or pot, brown bacon over medium or medium-high heat. Transfer bacon to paper towel to drain. Empty all but 3 tablespoons of bacon grease from Dutch oven.

Add onion to Dutch oven and sauté until softened and browned, about 8 minutes. Stir in flour until well mixed with onion, creating a paste. Slowly stir in evaporated milk, until entirely incorporated. (If it becomes too thick, add a little milk.) Once a light sauce-like consistency is reached (3 or 4 minutes), add cooked potatoes, hot sauce, and salt and pepper, to taste. Stir to combine. Add milk until soup reaches desired consistency, stirring constantly. (You may have leftover milk.)

Simmer 30 minutes over low heat, adding more milk if mixture becomes too thick.

Remove soup from heat. Stir in grated Cheddar and three-fourths of the cooked bacon. Ladle into bowls, topping with Cheddar and remaining bacon. Serve hot.