Creamy Potato Soup

Creamy Potato Soup - (This is not fast, this is not low in calories, this is not cheap but wow it is good.)

.10 medium potatoes, cubed

.14 slices bacon, sliced into ½” to ¾ “ slices

. 1 small sweet onion, finely diced

.1 (8 oz) pkg cream cheese (at room temp and sliced)

.1 C unsalted butter

.4 C  1% milk

.½ C sour cream

.1 C flour

.salt and pepper

.3 cups potato water (from boiling potatoes)

Place cubed potatoes in a large pot and cover them with water.  Add salt for flavoring and bring to a boil.  Cook until tender and remove the 3 cups of potato water to a separate bowl.  Drain remaining water off potatoes. 

While potatoes are boiling, cook bacon until golden brown.  Reserve some of the drippings, add the onions, and cook until transparent.

In large saucepan, melt butter and with a whisk stir in 1 C flour slowly to incorporate.  Slowly add 2 C milk into the roux mixture, making sure to stir constantly to avoid lumps.  Slowly add sliced cream cheese to mixture, stirring until well blended.  Add 1 C milk, along with ½ sour cream, and incorporate into mixture.  Slowly add up to 3 cups of reserved potato water.  Sauce should be the consistency of a medium-thick gravy.  Salt and pepper sauce to desired taste.  Makes approximately 14 servings.