Loaded Baked Potato Soup

I love a good baked potato soup, and I have tried unsuccessfully to make it in the past.  It always came out tasting like sour cream and flour (and I really don't like the taste of sour cream - it has to be well-hidden in all of my recipes!).  When I found myself with some left-over potatoes, I knew it was time to search once again for the perfect recipe.

This recipe is so much better!  It's creamy, cheesy, bacon-y, and perfect for a cold night (which seems to be the norm around here lately).  I didn't add any ham as the recipe calls for, but I think I will next time I make this because it could have used a bit more flavor.  I think I would also use regular chicken broth, rather than the low-sodium stuff I had on hand. 

 

Loaded Baked Potato Soup

Recipe adapted from Betty Crocker

Ingredients:

• 6 slices of bacon
• 3/4 cups chopped yellow onion
• 3 cups chicken broth
• 1 lb baking potatoes, peeled, cubed
• 1/3 cup butter
• 3/8 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 cup diced cooked ham
• 1/2 cup sour cream
• 1 1/4 cups shredded sharp cheddar cheese
• 1/4 cup sliced green onions

Directions:

1. In a skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon drippings in skillet. Cook yellow onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2. In stew pot, mix cooked yellow onions, chicken broth, and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. Meanwhile, in same skillet that you cooked the bacon, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually whisk in 1 cup of the milk. Pour milk mixture into potato mixture. Add remaining 1 cup milk, the salt and pepper. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
4. Stir in ham, half of the bacon, sour cream, 1 cup of the cheese, and half of the green onions. Cook until thoroughly heated and cheese is melted. 
5. Evenly top individual servings with remaining bacon, cheese and green onions.