Ginger must be at work :-) So, I'll sneak in and give you this recipe. I know that it's good and I guess you could crumble some bacon on top!

GINGER'S POTATO CHEESE SOUP

3 medium potatoes
2 cups boiling water
3 cups milk
2 TBL butter or margarine
1 small onion, finely chopped
2 TBL flour
1 tsp salt
1/4 tsp cayenne
1 cup grated Cheddar

Cook potatoes in boiling water. Drain almost all of the water out & mash the potatoes coarsely. Add milk & heat to a simmer. Melt butter; add onion & simmer until onion is transparent. Add flour & seasonings. Combine w/potato mixture & simmer, stirring every 5 minutes. Add cheese & beat until smooth. Serve hot.

This is very rich and creamy and we always serve it with bacon:

Baked Potato Soup

3 medium baking potatoes
1 small onion, chopped
3 tablespoons butter
1 tablespoon flour
2 1/2 cups whole milk
fresh ground pepper
1 teaspoon salt
1/4 cup shredded cheddar cheese
garnish with chives or sliced green onion, fried
crumbled bacon, cheese, and sour cream
Scrub and bake potatoes directly on oven rack at 400° until tender, 45 to 55 minutes. Allow to cool completely on a rack.

Meanwhile, in a medium saucepan sauté onion in butter until tender. Add flour stirring constantly until smooth and bubbly. Gradually add milk and continue to stir until mixture boils and thickens. Peel potatoes and cut into small cubes then coarsely mash; add to milk mixture along with salt and pepper. Stir in cheese until melted. If soup is too thick, stir in more milk as desired. Taste and season as desired with more salt and pepper. Garnish with bacon, cheese and sour cream.
(Makes 2 rich and hearty portions.)
This is also good with smoked sausage added.

Marilyn

Here is my T&T. It has bacon AND is from Cooking Light! Best of both worlds! LOL

Baked Potato Soup

All the flavors of a loaded baked potato come together in this rich, creamy soup.
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

NUTRITION PER SERVING
CALORIES 329(30% from fat); FAT 10.8g (sat 5.9g,mono 3.5g,poly 0.7g); PROTEIN 13.6g; CHOLESTEROL 38mg; CALCIUM 407mg; SODIUM 587mg; FIBER 2.8g; IRON 1.1mg; CARBOHYDRATE 44.5g

Cooking Light, OCTOBER 2002
Linda