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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Loaded Baked Potato Soup Recipe

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This recipe for Creamy Loaded Baked Potato Soup is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 slices bacon, chopped into bite size pieces
5 tbsp. unsalted butter
¼ cup all purpose flour
1 cup chicken broth
2 cups whole milk
3 medium potatoes, peeled and cuved into ½" pieces
½ cup heavy cream
1 cup cheddar cheese, shredded
½ cup sour cream
green onions, thinly sliced
salt & pepper, to taste
Directions:
Directions:
Cook bacon. Set aside. Melt butter in large stockpot over medium heat. Add flourand whisk until combined. The mixture will turn light brown. Continue to whisk 2-3 minutes. Slowly add milk and chicken broth to the flour mixture until combined. Add potatoes and bring to a boil; reduce heat to simmer and allow to cook until fork tender (about 15 minutes). Take off heat and stir in heavy cream, sour cream, cheese and salt and pepper. For a creamier soup, use an immersion blender to blend to desired consistency. If soup is too thick, add additional milk to. Top with bacon, onions and additional cheese. Serve immediately.

 

 

 

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