Loaded Baked Potato Soup

I know that since it has been getting gradually cooler outside, it is definitely getting time to start cooking up stews and soups. Once fall and the holidays start rolling around it seems like soups and stews are the easiest and warmest ways to make sure that we can overcome illnesses and stay warm during the cooler months. Today, I will be sharing with you a recipe that I just tried a few nights ago and I must say, it is definitely the BEST potato soup I have ever had!
Ingredients needed: 

• two pounds of potatoes, peeled and cubed
• two and half cups of shredded sharp cheddar cheese
• four cups of milk
• six cups of chicken broth
• one package of bacon
• one cup of onion, peeled and diced
• two-thirds of a cup of butter
• three-quarters of a cup of all-purpose flour
• eight ounces of sour cream
• salt and pepper to taste
• diced ham and green onions (optional)

Steps:

1. In a skillet, brown your bacon until crispy.
2. Meanwhile, after the bacon is about done, in a dutch oven, begin to bring your chicken broth to a boil.
3. Once the bacon is done, drain on a plate with some napkins and set aside. 
4. Then in the bacon drippings, begin to cook your onions on medium heat until translucent.
5. Then, add your onions to the broth and also add your potatoes. 
6. Meanwhile, in the same skillet, melt your butter on medium-low heat. Then whisk in your flour and cook for about a minute. Then whisk in two cups of milk until thickened, then add to the broth.
7. Once you have added the flour mixture to the broth, add two more cups of milk and cook until the potatoes are tender.
8. Then slowly stir in the sour cream, cheese, crumbled bacon, salt, and pepper.
9. Cook until thoroughly warmed and serve with a favorite pairing.