Bacon, Cheddar And Potato Chowder

1. 1

   Pierce potatoes with a fork, place on a paper towel in microwave oven and microwave on high 10 to 12 minutes or until potatoes are tender, turning potatoes over after 6 minutes of cooking.

2. 2

   Cool for 5 minutes.

3. 3

   Cook bacon in large saucepan until crisp.

4. 4

   Transfer with slotted spoon to paper towel lined plate; set aside.

5. 5

   Cook onion in drippings over medium heat about 8 minutes or until tender. Add flour; cook and stir 30 seconds. Add 4 cups milk, salt and pepper; bring to a simmer.

6. 6

   Cut potatoes in half; scoop flesh into a medium bowl.

7. 7

   Add remaining 1/2 cup milk; mash potatoes well and add to soup.

8. 8

   Simmer 5 minutes, stirring frequently.

9. 9

   Remove from heat; stir in 1 1/2 cups cheese until melted.

10. 10

    Ladle into soup bowls; top with reserved bacon and remaining 1/2 cup cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.