Loaded Baked Potato Soup

Rouge sauce: melt 1/2 C butter in saucepan, whisk in 1/2 C flour and 1 t sea salt
slowly add 4 C milk, 1 C water and 1 T chicken bouillon

Add: 3 lg. peeled, smashed and cubed baked potatoes
1 C grated cheddar cheese
2-4 T diced sweet onion
crumbled bacon (or add later)
salt and pepper to taste

Remove from heat and add sour cream and stir in just before serving.

Add additional: crumbled bacon, cheddar cheese and sour cream to individual bowls before serving if desired