Loaded Baked Potato Soup

Ingredients

• 6 slices bacon, chopped
• 1 onion, diced
• 3 tbsp flour
• 4 cups chicken broth
• 5 cups peeled and diced russet potatoes
• 1 cup whole milk
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• Salt and pepper, to taste

Instructions

1. 1Cook the bacon in a large pot over medium heat until crisp, then remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. 2Add the onion to the drippings and cook for 5 minutes until softened.
3. 3Sprinkle in the flour and stir constantly for 1 minute, then slowly whisk in the chicken broth until smooth.
4. 4Add the potatoes, bring to a boil, then reduce the heat and simmer for 15 to 18 minutes, until the potatoes are tender.
5. 5Mash a portion of the potatoes right in the pot to thicken the soup while leaving some chunks intact.
6. 6Stir in the milk and sour cream and warm gently over low heat, then remove from the heat and stir in the cheddar cheese until melted.
7. 7Season with salt and pepper to taste and serve topped with the reserved bacon and green onions.

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