Subj : Loaded Potato Soup
To : All
From : Mojo
Date : Mon May 16 2016 05:39 pm
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:
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.
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