Loaded Baked Potato Soup


bacon, diced

6 Tbsp unsalted butter

6 Tbsp all-purpose flour (maybe more)

3 cups milk

2 cups chicken stock

5 russet potatoes, baked - remove potato from skins

2 green onions, thinly sliced

1.5 cups 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 heat.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in milk and chicken stock, 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 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.