Servings: 6 to 8

5 lbs potatoes 5 lbs potatoes
1 medium onion 1 medium onion
3 tsp salt 3 tsp salt
½ tsp white ground pepper ½ tsp white ground pepper
1 stick butter 1 stick butter
4 oz sour cream 4 oz sour cream
1 pint half-n-half 1 pint half-n-half
Milk or water for thinning Milk or water for thinning
 
For serving: subheading: For serving:
Cheddar shreds Cheddar shreds
Bacon bits Bacon bits
Sour cream Sour cream

Add 3 inches of water to soup pot. Chop onion into small pieces and add to water along with salt and pepper. Boil rapidly the entire time you are peeling potatoes (onions should be almost nonexistent in water.)
Cut potatoes into large chunks and add to pot. Rapid boil 18 minutes - can be with or without lid but don’t let water boil away. Should have about 2 inches of water in pot when potatoes are done.
Remove from heat and add butter and sour cream. Put lid on pot and let sit long enough for butter and sour cream to melt.
Begin stirring while adding half-n-half then water or milk. Potatoes will break down really fast - don’t stir too much or you will have mashed potatoes!

Serve with garnish of shredded cheddar, bacon bits and sour cream.  Serve with garnish of shredded cheddar, bacon bits and sour cream.