Loaded Baked Potato Soup

This is NOT a WW friendly recipe. I repeat this is NOT a WW friendly recipe.

1 lb. bacon
1 onion, diced
5 large russet potatoes, peeled and cubed
3 C. chicken stock
3 tbsp. butter
3 tbsp. flour
1 1/2 C. milk
3 green onions, sliced
3/4 C. shredded cheddar cheese, divided
1/2 tsp. black pepper
sour cream for garnish, optional

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tbsp. of bacon grease from the pot. Cook the onion in the remaining bacon grease for about 5 minutes until tender.

Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir into stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

Add 1/2 C. shredded cheese, 3/4 of the bacon and half of the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

To serve, ladle soup into individual bowls and top with some shredded cheese, bacon and green onions. Top with optional sour cream if desired.