Loaded Baked Potato Soup

Loaded Baked Potato Soup

This is the epitome of comfort food. Chunky, creamy and plenty cheesy- yum!

You can easily halve the recipe if 12 servings is too much, but I’d ask yourself first…..can there ever be too much Loaded Baked Potato Soup?

Prep time: 45 minutes

Serves 12

12-ounce package bacon

About 2 cups chopped onion

Two 32-ounce cartons chicken broth 

2 pounds baking potatoes, peeled, cubed (about 4-5 large)

¾ cup butter

¾ cup all-purpose flour

4 cups milk, warmed

1 teaspoon salt (plus more to taste)

1 teaspoon freshly ground pepper (plus more to taste)

1 cup diced cooked ham

1 cup sour cream

1 heaping tablespoon Dijon mustard

2 ½ cups shredded sharp Cheddar cheese 

1 bunch green onions, sliced

Several dashes hot sauce

In a large deep skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium-high heat for 6 minutes or until almost tender.

In a large (6-quart) Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook for 10 minutes or until potatoes are very tender.

Meanwhile, in the same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, Season with salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Reduce heat to medium low and stir in ham, half of the bacon, the sour cream, mustard, 2 cups of the cheese and 1/2 cup of the green onions. Add several dashes of hot sauce. Cook until thoroughly heated and the cheese is melted. Season with salt and pepper to taste,

Ladle into bowls and top with remaining bacon,  cheese and cup green onions.