Potato Soup

Potato Soup

6 strips of Bacon cut into pieces
1 onion (small-ish- 1/2-3/4 cup) cut into little pieces
8 -12 potatoes sliced into chunks (you can use more - depending on how much soup you want) * I don't peel the potatoes - too much work and that's where the nutrients are anyway. But you can if you want.
Chicken broth - enough to just cover the potatoes * I use bullion cubes - so I just measure how much water I added then add that many bullion cubes
1/4 cup Sour cream (I taste it and add more if I need) 


*This may be really bad of me - I really don't do a specific amount of anything. I just eyeball it and use what we've got. That way you can adjust for a larger group. Plus- it's really hard to mess up.

In a stock pot:
Cook bacon. Remove bacon - set aside - but leave grease in pot. Add onion to grease and saute' until soft.
Fill same pot (still with onion and grease) with chopped up potatoes. Cover with chicken broth- but just enough to barely cover it. Put the lid on if you have one and boil until potatoes are mash-able ( about 15-20 minutes). I generally remove about a cup of liquid to make the soup thicker, but you don't have to. DO NOT drain the whole thing. I use an immersion blender to get it all mixed and the right consistency... but you can use a masher if needed or a hand mixer. Add sour cream, salt and pepper to taste. 
toppings: cheese, the bacon you cooked, chives, sour cream...etc