Loaded Baked Potato Soup

I have been playing around with recipes again... I needed something for Sunday dinner, and decided to make baked potato soup.  I have decided that whatever I did, I did right.  It may be my new favorite soup! Once again, I took a bunch of recipes and made it my own -  I am sharing it with you.

Ingredients:  

8 Medium Potatoes, backed, peeled and diced

1/4 cup Real Butter

1 Onion diced

1 lb Bacon, diced and crumbled

1/4 cup All Purpose Flour

3 cans of Chicken Broth

1 cup of Sour Cream

2 cups Heavy Whipping Cream

3 cups of Shredded Cheese - I use Colby Jack

Garnish: (Any or All Can Be Used as Garnish)

Green Onions 

Chives
Crumbled Bacon

Sour Cream

Cheddar Cheese

Please read directions carefully, not all of the ingrediants are added at the same time.  For example, two cups of chicken broth is used in step 6 -  the last cup is not added until the end of step 7. The same for the whipping cream.  You use one cup in step 5 and one cup in step 6! :)

Directions: 

1.  Bake Potatoes in Oven - 350 degrees for approximately an hour or until done.  Remove from oven and allow to cool.  Once cool, remove the potato skin and cut potatoes to desired size.  ( Next time, I am going to peel, wrap in tin foil with butter, and bake - removing the skin afterwards was kind of a pain)

 - While potatoes are baking, dice onions, bacon, green onions, and chives for recipe and garnish......

2.  In a large soup pan, pour a tiny bit of heavy whipping cream in pan.  Just enough to cover the bottom of the pan.  Add diced potatoes.  Melt 1/4 cup of butter in microwave.  Pour over potatoes, sprinkle with pepper, and put in the refrigerator.

3.  Dice and cook bacon until crispy.  Remove 1/2 cup of the bacon to use as garnish later.  Add diced onion to the bacon grease.  Cook until tender.  Drain Well.

4.  Add bacon and onions to the diced potatoes.

5.  Stir together 1 cup of heavy whipping cream with 1/4 cup flour.  Whisk well to make sure there are no lumps.  

6.  In a saucepan, mix together 2 cups of chicken broth, 1 cup of sour cream, and one cup of heavy whipping cream.  Stir until well mixed. Bring to a boil, stirring consistently.  Pour cream/flour mixture slowly into the sauce, stirring constantly until it has thickened and bubbly.  Add sauce to the potatoes. Mix together carefully, as not to mash the potatoes.

7.  Add 2 or 3 cups of cheese, stirring until melted.  This will thicken the soup more.  So begin by adding 1/2 cup of chicken broth to the soup, stirring carefully.  Continue to add chicken broth, until cheese is melted and consistency is desired.  May add 1/4 cup of heavy whipping cream as well, to thin out the cheese. (Do not use more then 1 cup chicken broth :)

8 Continue to simmer for 10 minutes.  Garnish with bacon, chives, green onions, cheese and sour cream if you like.  Serves 6-8.  

To brag (just a little bit) it was a really great soup!  My recipe turned out great.  If you try it... let me know what you think!

Enjoy!

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