Soup Season

There's something about the calendar telling me it's Autumn that makes me think I should have a pot of soup on the stove. Never mind that it's been 90* everyday. We enjoyed this for dinner Tuesday. Tonight we'll pretend it's still summer and eat salad.

Baked Potato Soup

4 large baking potatoes, baked, cooled, peeled and cubed
2/3 C. butter
2/3 C. flour
7 C. milk
2 T. chopped fresh chives
10 - 12 strips of bacon, cooked until crisp, and crumbled
2 C. grated sharp cheddar cheese
1 C. (8 oz.) sour cream
2 - 3 t. salt
1/2 t. pepper

In a large pot, melt butter over low heat. Stir in flour until smooth and bubbly. Add milk and stir over medium heat until sauce has thickened. Add potatoes and stir until soup begins to bubble. Reduce heat and simmer 10 minutes. Add remaining ingredients; Stir until cheese has melted. Serve immediately, or keep warm in a crock pot until ready to serve.