Loaded baked potato soup

Somebody once said who enjoys soup on 100° summer days. You know who MEEEEE. Lol.

When you are the one making nummy homemade dinners, it can get pretty exhausting and overwhelming. That's why I love cooking soups in whatever weather, because they're so easy and versatile 👍.

As long as there's some good and cold AC paired with hot soup.

Loaded Baked Potato Soup:

Serves 15

Ingredients:

1 package (12oz) bacon
1 1/2 cups chopped onion
6 cups chicken broth
2lbs potatoes, peeled & cubed
2/3 cup butter
3/4 cup all purpose flour
4 cups Milk
1 tsp salt
1 tsp black pepper
1 cup diced cooked ham
1 container (8oz) sour cream
2 1/2 cups shredded cheddar cheese
3/4 cup sliced green onions

Directions:

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.


In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 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 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 and 1/4 cup green onions.

Do you eat soup in the summer? Let me know how this recipe is 🙂👍