Loaded Baked Potato Soup

Who doesn't love potato soup? I know that I do, especially when it comes with cheese, bacon, and a sour cream green onion topping. This is the perfect soup for a cold day. It is sure to fill you up!

Photo Credit: Foodie With Family

Soup Ingredients:

• 12 large russet potatoes, cooled
• 1 pound of bacon
• 1 onion, diced
• 6 Tablespoons all-purpose flour
• 4 cups of milk, 2% or whole
• 6 cups of chicken broth
• 2 cups of shredded sharp or extra sharp cheddar cheese
• salt and pepper to taste
• Optional: mashed potato flakes

Sour Cream Onion Topping:

• 2 cups sour cream or Greek yogurt
• 1 bunch of green onions, thinly sliced
• 1 teaspoon kosher salt

Directions:

1. Preheat oven to 400°F
2. Thoroughly wash the potatoes and dry them with a cloth. Place the potatoes on the middle rack of the oven and bake them for 30-45 minutes. You will be able to tell when they are done when they yield to gentle pressure when you squeeze them. Make sure you use an oven mitt so you don't burn your hand. Allow the potatoes to cool before cutting them.
3. Mix together sour cream (or Greek yogurt), green onions, and salt. Cover and place in the refrigerator until ready to use.
4. Meanwhile, slice the bacon into 1/2 inch pieces. Cook the bacon in a large stock pot over medium heat. Cook the bacon and stir frequently. Once the bacon has become crispy, transfer it to a paper towel lined plate with a slotted spoon. Reserve 6 tablespoons of the bacon drippings in the pot. 
5. Once the baked potatoes have cooled, cut them into quarters and scoop out the inside of the potatoes and put in a large bowl. Mash the potatoes with a potato masher until the desired consistency (I like it a little chunky for the soup.) Reserve the potato skins if you want to make loaded potato skins with the left over cheese, bacon, and sour cream/green onion mixture.
6. Finely chop the onion and gently cook in the remaining bacon drippings over medium-low heat until       translucent. 
7. Sprinkle flour evenly over onions and whisk in. 
8. Turn heat up to medium and cook for an additional minute. 
9. Whisk in 4 cups of milk and bring it to a simmer. Simmer gently until soup has thickened and can coat a wooden spoon. 
10. Whisk in 6 cups of chicken broth and stir in mashed up potatoes. With the pot over medium heat, stir frequently to prevent scorching. If the soup is not thick enough, stir in some mashed potato flakes to thicken it. Wait a couple of minutes after you add the flakes before deciding whether or not you need more. 
11. Once at desired consistency, stir in 2 cups of cheddar cheese. Season with salt and pepper to taste. 
12. Remove from heat and serve immediately with sour cream onion topping, cheddar cheese, bacon, and green onions.

Photo Credit: Foodie with Family

Great way to utilize the leftover potato skins. Just add some cheese, bacon, and sour cream and green onion topping. So yummy!!

Photo Credit: Foodie with Family

Source: Foodie with Family