Loaded Baked Potato Soup

The next time I make this soup, I will be doubling the recipe. Yum! (The picture is horrible - I forgot to take a picture when I first made the soup, and had to take a picture of leftovers that I heated too long in the microwave.)

12 slices Oscar Meyer Center Cut Bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
2 oz. reduced fat shredded cheddar cheese
1/2 t. black pepper
Sour cream and green onions for garnish, optional
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain bacon grease from the pot. Cook the onions in the pot for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese and the reserved bacon to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and sour cream (optional - not included in nutritional information.

Recipe adapted from - Cooking During Stolen Moments


jennifer robin said...

Well thank you for posting this recipe...I am starving already. I have been looking for a recipe for a progressive dinner, and I am providing the soup and salad!! This just might be the right soup of choice!!!

Tabby said...

We made this last night for dinner....yummy, yummy! It is definitely going to be our "go to" recipe for potato soup.