Baked Potato Soup
Megan
ingredients
- 5 slices bacon
- 1/2 cup butter
- 2 small onions, diced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 4 medium potatoes, baked, peeled, and diced
- 1 cup half-and-half
- 2 cups milk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup sour cream
- 1 1/2 cups grated cheddar cheese
- 4 green onions, thinly sliced
directions
- 1
Cook bacon until crisp. Drain, reserving drippings, crumble and set aside. Pour reserved drippings into a Dutch oven, add butter and melt over medium heat. Sauté onions until tender, 5-8 minutes. In a small bowl combine flour and enough chicken broth to make a paste. Stir paste and remaining chicken broth into onions and cook until thickened. Add potatoes, half-and-half, milk, salt and pepper. Heat to serving temperature. Garnish with sour cream, cheese, green onions, and bacon.
- 2
***I usually add some cheese into the soup and stir in to melt, to make it cheesy!
Source: Megan
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