Fully Loaded Baked Potato Soup

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Course: Side Dish, Soup

Cuisine: American

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings:

Lots of opportunities to customize this one. Little tweaks can make a big difference. Possible tweaks cut back on the flour to make the broth thinner, add some onion with bacon while it is cooking. Feel free to experiment.

Ingredients

4 large baking potatoes I prefer Yukon golds but any will work
12 slices bacon thick-cut applewood smoked
½ cup flour all-purpose
6 cups 2 percent low-fat milk heated
5 ounces sharp Cheddar grated
to taste Kosher salt
to taste black pepper freshly ground if possible
4 ounces sour cream
3 tablespoons chives finely chopped fresh
2 to 3 cups Vegetables Optional. Onions, peppers, mushrooms, corn, etc.

Instructions

Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into thin strips and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
If using the Optional vegetables, add them now.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream sprinkle with remaining bacon bits, grated cheese and chives.

Nutrition - See Recipe Post for Nutrition Disclaimer