Loaded Baked Potato Soup This is one of my favorite soups! The moment the air turns cold, I crave it like its the only thing that can keep me warm.
12 slices of bacon diced 1 ½ cups chopped onion 6 cups chicken broth 2 lbs idaho potatoes , Baked ⅔ cup butter ¾ cup Gold Medal™ all-purpose flour 4 cups milk 1 teaspoon salt 1 teaspoon freshly ground pepper 1 container (8 oz) sour cream 2 ½ cups shredded sharp Cheddar cheese (10 oz) ¾ cup sliced green onions Preheat oven at 400 degrees Poke your potatoes all around with a fork and place on a sheet tray. Bake for approx 45 min in the oven or until a small knife goes through the potato easily.
In a 6 quart dutch oven, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender. Whisk in the flour and then slowly add your hot broth and milk.
Scoop the inside of the baked potatoes out and add it to the milk mixture, stir until combined, mashing up the potato flesh but leaving the soup a little bit chunky.
Whisk in half of the bacon, 2 cups of cheese, salt & pepper, and half of the sour cream. Taste to see if it needs more seasoning.
Garnish with green onions, a dollop of sour cream, bacon bits and shredded cheddar cheese.