Baked Potato Soup

1 pkg. Bacon

1/2 Cup chopped onion

6-7 medium potatoes, peeled and diced

3 cups chicken broth

1 cup whole milk

1 cup frozen corn (optional)

Salt and pepper to taste 

Fry the bacon in a large pan (preferably big enough to make the soup in to save on dishes).

Remove half of the crispy bacon and set aside, add onions and saute in the bacon grease. 

Stir in potatoes and broth. 

Cover and simmer until potatoes are tender. 

Remove 3 cups of the potato cubes and the bacon. 

Blend in food processor with the milk until smooth. 

Pour the puree back into soup, add corn, salt, and pepper. Simmer another 5--10 minutes. 

Serve with cheddar cheese and remaining bacon. 

**I leave the corn out and serve it on the side.