This Loaded Potato Soup brings me comfort and satisfied my cravings for bacon and potatoes. Super easy to make and quick to prepare. A hearty flavor-packed recipe in a bowl. Served it in a mug with a round loaf of bread for a cozy afternoon on the couch.
Ingredients
1 package (12 oz) bacon
1 1/2 cups of chopped onion
6 cups of Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 c. butter
3/4 c. Gold Medal™ all-purpose flour
4 cups of milk
1 tsp. salt
1 tsp. freshly ground pepper
1 c. diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups of shredded sharp Cheddar cheese (10 oz)
3/4 cup of sliced green onions
How to make Loaded Potato Soup
Step 1: Put the bacon in a 12-inch skillet and cook over medium heat for 6-7 minutes or until crisp. Drain excess oil on paper towels, then crumble or cut the bacon crosswise into half-inch per piece (this way the bacon will cook uniformly). Set aside the crumbled bacon. Cook the onion in 2 tablespoons reserved bacon drippings over medium-high heat for 6 minutes or until almost tender.
Step 2: Mix the onion, broth, and potatoes in a 6-quarts oven. Heat until boiling then lowers the heat. Cook for 10 minutes or until the potatoes are tender.
Step 3: In the same pan, melt the butter over low heat. Whisk the flour until smooth. Cook while stirring for 1 minute. Then, moderately stir in 2 cups of milk. Carefully pour the milk mixture over the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook while stirring continuously over medium heat until the mixture is thick and bubbly.
Step 4: Add the ham, half of the crumbled bacon, sour cream, 2 cups of cheese, and half cup of the green onions. Cook until the cheese is melted and heated thoroughly. Sprinkle the top with the remaining crumbled bacon, half cup of cheese, and 1/4 cup of green onions. Serve and enjoy!
Ingredients
- 1 package (12 oz) bacon
- 1 1/2 cups of chopped onion
- 6 cups of Progresso™ chicken broth (from two 32-oz cartons)
- 2 lb baking potatoes, peeled, cubed
- 2/3 c. butter
- 3/4 c. Gold Medal™ all-purpose flour
- 4 cups of milk
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 c. diced cooked ham
- 1 container (8 oz) sour cream
- 2 1/2 cups of shredded sharp Cheddar cheese (10 oz)
- 3/4 cup of sliced green onions
Instructions
Step 1: Put the bacon in a 12-inch skillet and cook over medium heat for 6-7 minutes or until crisp. Drain excess oil on paper towels, then crumble or cut the bacon crosswise into half-inch per piece (this way the bacon will cook uniformly). Set aside the crumbled bacon. Cook the onion in 2 tablespoons reserved bacon drippings over medium-high heat for 6 minutes or until almost tender.
Step 2: Mix the onion, broth, and potatoes in a 6-quarts oven. Heat until boiling then lowers the heat. Cook for 10 minutes or until the potatoes are tender.
Step 3: In the same pan, melt the butter over low heat. Whisk the flour until smooth. Cook while stirring for 1 minute. Then, moderately stir in 2 cups of milk. Carefully pour the milk mixture over the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook while stirring continuously over medium heat until the mixture is thick and bubbly.
Step 4: Add the ham, half of the crumbled bacon, sour cream, 2 cups of cheese, and half cup of the green onions. Cook until the cheese is melted and heated thoroughly. Sprinkle the top with the remaining crumbled bacon, half cup of cheese, and 1/4 cup of green onions. Serve and enjoy!
