Preparation / Directions:
1. Melt the butter over medium-heat in a 4 1/2-quart Dutch oven or soup pot. Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop. Raise the heat to medium-high and cook for 2 minutes until the onion begins to soften. Meanwhile, cut the baked potatoes in half. 2. Add the broth to the soup pot, raise the heat to high, and bring it to a boil. When the soup boils, reduce the heat to medium. Meanwhile, scoop the insides of the baking potato with 1/4 inch of the sides into a 2-quart or larger bowl. Reserve with skins for another use. Using 2 knives, cut the potatoes into bite-size pieces. Add potato into bite-size pieces. Add potato to the pot. 3. Add the milk and sour cream, and stir well. Do not let the soup boil once the milk is added. Reduce the heat if necessary. Add the salt and black pepper and taste to correct the seasonings. Cook 3 to 5 minutes more or until heated through. Serve at once, garnishing the bacon bits and cheese if desired.
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