Loaded Potato Soup

When the weather turns chilly, there’s nothing quite like cozying up with a steaming bowl of soup. Among our favorite recipes for those crisp days is our signature Loaded Baked Potato Soup Extravaganza. Inspired by the comforting flavors of a classic loaded baked potato, this soup takes comfort food to a whole new level. With its creamy texture, savory bacon, and generous toppings, it’s a guaranteed crowd-pleaser that will warm you from the inside out.

Ingredients:

• 1 package (12 oz) bacon
• 1 1/2 cups diced onion
• 6 cups chicken broth
• 2 lb baking potatoes, peeled and cubed
• 2/3 cup butter
• 3/4 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups shredded sharp Cheddar cheese
• 3/4 cup sliced green onions

Directions:

1. Begin by crisping the bacon in a large skillet over medium heat until it’s nice and crunchy. Once done, transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces. Reserve 2 tablespoons of the bacon drippings in the skillet.
2. In a separate large Dutch oven, combine the diced onion, chicken broth, and cubed potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.
3. While the potatoes are cooking, melt the butter in the skillet with the reserved bacon drippings over low heat. Stir in the flour until smooth, creating a roux. Cook and stir the roux for about a minute to remove the raw flour taste.
4. Gradually pour in 2 cups of the milk, whisking constantly to prevent lumps from forming. Once the mixture is smooth, pour it into the pot with the cooked potatoes and broth. Add the remaining 2 cups of milk, salt, and pepper, stirring well to combine. Let the soup simmer over medium heat until it thickens slightly and becomes creamy.
5. Stir in the diced ham, half of the crumbled bacon, sour cream, 2 cups of shredded cheese, and half of the sliced green onions. Continue to cook the soup until everything is heated through and the cheese is melted, ensuring all the flavors meld together beautifully.
6. Serve the Loaded Baked Potato Soup hot, garnishing each bowl with a sprinkle of the remaining crumbled bacon, shredded cheese, and sliced green onions for an extra burst of flavor and color. Enjoy the irresistible indulgence of this hearty soup that’s sure to become a new family favorite.

source of the picture : smalltownwoman