Loaded Baked Potato Soup

Prep Time 10 minutes 

Cook Time 30 minutes

Total Time 40 minutes

Yield 4 servings

The potatoes are so silky smooth in this delicious soup.  Our whole family likes it.

Ingredients

• 4 slices bacon, diced
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 3 russet potatoes, peeled and cubed
• 2 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• salt and freshly ground black pepper, to taste

Instructions

• Heat stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Discard bacon fat.
• Add butter and melt over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.  I like a nice and thick like a chowder.
• Serve immediately, garnish with green onion, cheese, bacon and sour cream if desired.

Adapted from damn delicious