Pour in the milk a bit at a time, whisking constantly to incorporate the flour mixture. Cook for 2 minutes, stirring constantly, until flour and bacon fat are well blended and flour has been toasted. Add the flour to the pot and stir to combine. Remove the bacon from the pot with a slotted spoon and set aside, leaving the bacon fat in the pot. Slice the bacon into 1/2 inch (1.25 cm) pieces and cook in a large, heavy-bottomed pot over medium heat until crisp. Wash and prick potatoes then bake for about 45 minutes they are done when they can be easily pierced with the tip of a sharp knife. If starting with raw potatoes, preheat the oven to 375F. 1/4 cup (60 mL) finely chopped fresh chives or green onion tops. 1 cup (250 mL) grated old Cheddar cheese. kosher salt and freshly ground black pepper. 4 cups (1 litre) milk (or more, if you prefer your chowder less thick). 1/4 cup (60 mL) all-purpose flour OR gluten-free flour. 6 slices thick-cut double smoked bacon (or 8 sliced regular bacon). Leftover mashed potatoes could also be used though the chowder will have a smoother texture. You can easily prepare this chowder ahead of time and gently reheat before serving the recipe can also be doubled or tripled to feed a larger group. As my very happy taste-testers can confirm, this bowl of goodness really does taste like fully loaded baked potatoes! For a vegetarian version, skip the bacon bits and melt 1/4 cup (60 mL) of butter in the pot before adding the flour. If you are using leftovers, you can have this soup on the table in about 20 minutes, which is another huge bonus even if you have to bake the potatoes first, it will still take less than an hour to prepare. 
I love this recipe because it is a great way to use up leftover baked potatoes. Quick, hearty and spectacularly delicious!
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