Here's a recipe I adapted for a simple and hearty baked potato soup. It's so filling that it can serve as a meal in and of itself. If you decide to try this recipe, keep in mind that it serves 6-8 people (that's a lot of soup!) and you may want to halve the ingredients to feed fewer.
BAKED POTATO SOUP
9 yukon gold potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese (optional)
1 (8 ounce) container sour cream
Once potatoes are done boiling, drain and mash.
In a separate large saucepan over medium heat, melt butter.
Stir in flour and cook about a minute..
Whisk in milk, a little at a time, stirring constantly until thickened..
Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese (if you are using cheese--I omitted it from my soup). Stir until heated through, but not boiling. Serve and enjoy!