Loaded Potato Soup







INGREDIENTS:





1 package (12 oz) bacon

1 1/2 cups chopped onion

6 cups chicken broth (from two 32-oz cartons)

2 lb baking potatoes, peeled, cubed

2/3 cup butter

3/4 cup all-purpose flour

4 cups milk

1 teaspoon salt

1 teaspoon freshly ground pepper

1 cup diced cooked ham

1 container (8 oz) sour cream

2 1/2 cups shredded sharp Cheddar cheese (10 oz)

3/4 cup sliced green onions





DIRECTIONS:


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1.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.


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


3.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.


4.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.

ENJOY.