Cheesy Bacon Potato Soup


6 slice(s) bacon, cut into 1-inch pieces
3 pound(s) (about 5 large) russet potatoes
3 1/2 teaspoon(s) salt
1 cup(s) sour cream
1/4 pound(s) (1 stick) butter
2 2/3 cup(s) whole milk
1/2 teaspoon(s) black pepper
4 scallions, thinly sliced
3/4 cup(s) shredded sharp Cheddar cheese


Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper towel to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

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