Ingredients: |
Ingredients: 1 (12 oz.) package bacon slices (approximately 12 slices)
1 medium onion, chopped (1½ cups)
6 cups chicken broth
2 lb. baking potatoes, peeled and cooked
⅔ cup butter
¾ cup all-purpose flour
4 cups milk, divided
1 tsp. freshly ground pepper
1 tsp. salt
1 cup diced cooked ham
1¼ cups sour cream, divided
2½ cups shredded sharp Cheddar cheese divided
¾ cup sliced green onions, divided
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Directions: |
Directions:1. Cook bacon in a large skillet over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon, and set aside.
2. Saute onion in drippings over medium-high heat 6 minutes until almost tender.
3. Combine onion, chicken broth, and potato in a large Dutch oven. Bring to a boil; reduce heat, and cook 10 minutes or until potato is very tender,
4. Meanwhile, melt butter in skillet over low heat; add flour, whisking until smooth. Cook, whisking constantly. 1 minute.
Gradually whisk in 2 cups milk; pour milk mixture into potato mixture. Add remaining 2 cups milk, pepper, and salt; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
5. Stir in half of bacon, 1 cup diced ham, 1 cup sour cream, 2 cups cheese, and ½ cup green onions. Cook until thoroughly heated and cheese melts. Ladle soup into bowls, and top with remaining bacon, sour cream, cheese, and green onions. |
This recipe for Loaded Potato Soup is from