Loaded Baked Potato Soup
6 Tbsp unsalted butter
6 Tbsp all-purpose flour (maybe more)
2.5 cups milk
2.5 cups chicken stock
5 russet potatoes, baked - remove potato from skins
2 green onions, thinly sliced
4 oz shredded cheddar cheese
3/4 cup sour cream
Kosher salt and freshly ground black pepper, to taste
To cook bacon: line a baking sheet with parchment paper or aluminum foil. Then, lay bacon strips side by side. Bake in a 375 degree oven until brown and crisp.
Melt butter in a large stockpot or Dutch oven over medium-low heat.
When butter is completely melted, whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk and chicken stock, and cook, whisking constantly, until slightly thickened. This make take several minutes.
Stir in potatoes and green onions.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 5-10 minutes. Turn heat very low, then stir in cheese, sour cream, salt and pepper, to taste.
Serve immediately, garnished with green onion, cheese and bacon, if desired.