Bacon, Cheddar And Potato Chowder - cooking recipe

Ingredients

1 3/4 pounds (2 large) baking potatoes
4 slices bacon, diced
1 medium onion, chopped
1 Tbsp. all-purpose flour
4 1/2 c. 2% low fat milk, divided
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 c. shredded cheese, divided

Preparation

Pierce potatoes with a fork, place on a paper towel in microwave oven and microwave on high 10 to 12 minutes or until potatoes are tender, turning potatoes over after 6 minutes of cooking.
Cool for 5 minutes.
Cook bacon in large saucepan until crisp.
Transfer with slotted spoon to paper towel lined plate; set aside.
Cook onion in drippings over medium heat about 8 minutes or until tender. Add flour; cook and stir 30 seconds. Add 4 cups milk, salt and pepper; bring to a simmer.
Cut potatoes in half; scoop flesh into a medium bowl.
Add remaining 1/2 cup milk; mash potatoes well and add to soup.
Simmer 5 minutes, stirring frequently.
Remove from heat; stir in 1 1/2 cups cheese until melted.
Ladle into soup bowls; top with reserved bacon and remaining 1/2 cup cheese.