Potato Soup With the Works

This makes 5 cups which will feed 4 people.
1 1/2 pounds of red potatoes
2 teaspoons cooking oil
1/2 cup PRE-CHOPPED onions (found in a small jar in the grocery store's spice section)
1 1/4 cup chicken broth
3 tablespoons flour
2 cups milk (DIVIDED)
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 slices of bacon cut into halves
1/3 cup shredded cheddar cheese
4 teaspoons of thinly-sliced green onions

Boil chunks of unpeeled potatoes OR pierce each potato with a fork, place on paper towel covered microwaveable plate on HIGH for 10-15 minutes or until the potatoes are tender.

Heat oil in saucepan over MEDIUM heat. Add the pre-chopped onion flakes; saute for 3 minutes. Add broth. In a seperate bowl, combine the flour and 1/2 cup of the milk; add to the pan with 1 1/2 cups of milk. Bring to a boil, stirring frequently. Cook for one minute.

Remove saucepan from heat. Stir in the sour cream, salt and pepper.

3. Place uncooked bacon on a paper towel-covered microwave plate. Microwave on HIGH for 4 minutes. Crumble.

Discard the skins from the potatoes. Gently mash the potatoes. Add to the soup.

Top the soup with chopped up green onions and crumbled bacon.

VLE-B