8 to 10 small to medium red potatoes, peeled and cubed
2 pounds bacon, cooked crisp and crumbled
1 cup butter
1 large sweet onion finely chopped
2/3 cup all-purpose flour
1 gallon whole milk (1/2 gallon measured, reserving the rest)
16 oz shredded medium cheddar cheese
8 oz sour cream
1 tablespoon salt
4 green onions, chopped (optional)

1. Place whole, unpeeled red potatoes in boiling, salted water and boil till soft.
2. While potatoes are boiling, cook bacon crisp in the microwave or a skillet. crumble after cooking.
3. Place potatoes in ice water to cool to room temperature then cube into bite-sized in a quart pot or Dutch oven, melt the butter over medium heat. Add the onion and cook till lightly browned. Whish in flour until smooth and stir for two minutes to remove the raw flour thickened. Stir in potatoes. Bring to a boil, stirring frequently.
4. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted. Add extra milk to thin as desired if you find it necessary.
5. Serve and top with green onions and extra bacon and shredded cheese as garnish.

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