Ranch Potato and Bacon Soup ( 8 servings)

6 strips bacon, diced
1 medium onion, chopped
5 large potatoes, peeled and diced into ½ inch cubes
4 C. chicken broth
4 C. milk
salt, pepper
3 T. dry Ranch dressing mix
1 C. sour cream
3 T. flour
Fry bacon until crisp in a large soup pot over medium-high heat. Remove with a slotted spoon and set aside. Sauté onion in the bacon fat until softened. Add potatoes and broth. Cover and simmer until potatoes are tender, 15-20 minutes.
Mash about half of the potatoes in the pot with a potato masher to help thicken the soup. Add milk, salt, pepper, and Ranch dressing mix. Heat through. Return bacon to pot. Remove from heat.
Whisk together the sour cream and flour. Stir into the soup. Heat gently but do not boil or sour cream will separate.