This soup can be dressed up or down, cooked with bacon or without. You can omit the onion as well.
4 -5 large russet potatoes, peeled and cubed
4 T butter
1/2 chopped onion
2 slices bacon, diced
salt & pepper
Saute bacon in skillet until crispy, remove from pan and drain on paper towels. Put chopped onion in bacon fat and cook until tender.
In a dutch oven, place cubed potatoes and cooked onion, cover with cold water and bring to a boil. Reduce to simmer and cook covered with lid until potatoes are tender (check with fork). Mash potatoes in dutch oven, add butter, salt, pepper. Add milk to get soup to desired consistency. Put soup into bowls and serve with bacon and shredded cheese.