Recipes

Dinner tonight!! Change of plan for this weeks meal plan…soup sounded better with a sick kid at home!!!

Loaded Baked Potato Soup

Ingredients:

  • 8-10 slices bacon, diced
  • 1 onion, diced
  • 5 large Russet potatoes, peeled and cubed
  • 2 cans chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 3/4 cups shredded cheddar cheese, divided
  • Salt and pepper
  • 3 green onions, sliced (optional)
  • Sour cream, (optional)
Directions:
  1. 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 the onions in the remaining bacon grease for about 5 minutes, until transparent.
  2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender.
  3. In a small sauce pan, melt butter. 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.
  4. Add 1/2 cup shredded cheese, 1/2 the bacon and 1/2 the sliced green onions to pot. Salt and pepper to taste. Cook an additional 5 minutes.
  5. Serve with some shredded cheese, bacon, green onions and a dollop of sour cream on top. Enjoy YUMMY!!!

Prep. Time: 10 minutes                   Cook Time: 25 minutes                      Difficulty: Easy

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