6-8 slices bacon, diced (I like a LOT so I use a little extra)
1 onion, diced
5 large Russet potatoes, peeled and cubed
2 cans chicken broth
3 tbsp butter
3 tbsp flour
2 cups whole milk milk (I use 1 cup whole milk and 1 cup Almond Milk or Coconut Milk)
¾ cups shredded cheddar cheese, divided
Salt and pepper
3 green onions, sliced (optional)
Sour cream, (optional)
Instructions
In a large pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but about 2 tbsp of bacon grease from the pot. Cook ½ of the the onion in the remaining bacon grease for about 5 minutes, until transparent.
Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender.
In a small sauce pan, melt butter and saute the remaining onions until transparent. Stir in flour and cook for 2 minutes (you are making a rue). Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer.
Add ½ cup shredded cheese, ½ the bacon and ½ the sliced green onions to pot. Salt and pepper to taste. Cook an additional 5 minutes.
Serve with some shredded cheese, bacon, green onions and a dollop of sour cream on top. Enjoy YUMMY!!!
Recipe by Living Chic Mom at http://livingchicmom.com/loaded-baked-potato-soup-recipe/