Loaded Potato Soup
Ingredients
- 1 (12 oz) package Indiana Kitchen bacon
- 1 1/2 cups chopped onion
- 6 cups chicken broth two 32 oz cartons
- 2 lbs baking potatoes peeled, cubed
- 2/3 cup butter
- 3/4 cup all-purpose flour
- 4 cups milk
- 1 tsp salt
- 1 tsp Freshly ground pepper
- 1 cup diced cooked ham
- 1 (8 oz) container sour cream
- 2 1/2 cups shredded cheddar cheese
- 3/4 cup sliced green onions
Servings: servings
Instructions
- In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
- Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
- Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!
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