Loaded Baked Potato Soup

Ingredients

• 6 slices bacon, chopped
• 1 onion, diced
• 3 tbsp flour
• 4 cups chicken broth
• 2 1/2 lb russet potatoes, peeled and cubed
• 1 1/2 cups milk
• 1 1/2 cups shredded cheddar, plus more for topping
• 1/2 cup sour cream
• Salt and pepper
• Sliced green onions

Steps

1. Cook the bacon in a large pot over medium heat until crisp. Lift out with a spoon and leave about 2 tbsp fat in the pot.
2. Cook the onion in the fat until soft, 6 minutes. Stir in the flour for 1 minute.
3. Slowly whisk in the broth, then add the potatoes. Simmer covered until the potatoes are very soft, 15 to 18 minutes.
4. Mash about half the potatoes right in the pot to thicken it. Stir in the milk and cheddar until melted. Turn off the heat and stir in the sour cream.
5. Season with salt and pepper. Top with bacon, cheese and green onions.

TipDon't boil it after adding the dairy or it can split.