01/23/2019 Loaded Baked Potato Soup

Loaded Baked Potato Soup

Recipe Courtesy of Cindy Schumacher

12 oz. bacon
1½ cup chopped onion
4 cups chicken broth
2 lbs. baking potatoes, peeled, cubed
2/3 cup butter
¾ cup all-purpose flour
4 cups milk
1 tsp. salt
1 tsp. freshly ground black pepper
1 cup diced cooked ham
8 oz. sour cream
2½ cups shredded sharp cheddar cheese
¾ cup sliced green onions

In 12” skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble and set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
In a 6 quart Dutch oven, put in potatoes and add just enough water to cover. Heat to boiling, then reduce heat to low. Cover and boil gently about 15 minutes or until potatoes are fork tender. Drain. Mix onion, broth, and potatoes.
Meanwhile, melt butter over low heat in skillet. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2-3 cups of the milk. Pour milk mixture into potato mixture. Add remaining milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and ½ cup of the green onions. Cook until thoroughly heated and cheese is melted. Set out remaining bacon, ½ cup cheese and ¼ cup green onions so everyone can help themselves.