Baked Potato Soup

4 cups Shamrock Farms Calcium Plus Milk
1 cup Shamrock Farms Sour Cream
12-16 oz. bacon, chopped
⅔ cup butter
⅔ cup all-purpose flour
4 cups chicken stock
4 large russet potatoes
1 medium onion, chopped
1 tsp. salt
½ tsp. pepper
Optional ingredients for garnish: green onions, Cheddar cheese, bacon, Shamrock Farms Sour Cream

In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper towel to drain.
Meanwhile, in a large soup pot or Dutch oven over medium heat, melt the butter. Whisk in the flour until smooth. Gradually whisk in the chicken stock and Shamrock Farms Calcium Plus Milk, whisking constantly until slightly thickened. Stir in the potatoes and onions. Bring the soup to a boil, stirring frequently.
Once the soup comes to a boil, reduce heat and simmer 15-20 minutes or until the potatoes are tender. Stir in the bacon, cheese, sour cream, salt and pepper. Cook and stir until the cheese is completely melted.
Top individual bowls with green onions, additional Cheddar cheese, bacon, and Shamrock Farms Sour Cream, if desired.

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