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Tasty Tuesday: Loaded Baked Potato Soup

 


I've had loaded baked potato soup on the menu most of the month of November, not really knowing when I was going to make it. Last night was the night. I started with this recipe from Betty Crocker as an idea but as I saw that it served 15 and looked at the various quantities while I cooked, some things changed, and wanted to share the final recipe here so you can enjoy it and I won't forget it. 

Loaded Baked Potato Soup serves 3 with seconds and a serving left over

1/2 package of bacon

1 small onion chopped

3 cups chicken broth (I use Better Than Boullion)

2 large baking potatoes, peeled, cubed

2 tbsp butter

2 heaping tbsp all-purpose flour

2 cups milk divided

1/2 teaspoon salt

1/2teaspoon freshly ground pepper

A generous helping of sour cream

4 oz sharp Cheddar cheese shredded (half a block) separated

2 sliced green onions separated


In skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 1 cup of milk. Pour milk mixture into potato mixture. Add remaining cup of milk, salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in half of the bacon, the sour cream, most of the cheese and half of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top with remaining bacon, cheese and  cup green onions.


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