Loaded Potato Soup. Laura in the Kitchen episode 863
The only difference in mine is I used what I had on hand...
2% Milk and I omitted the Green Onions.
What You'll Need...
4 Potatoes - peeled and diced into 1/2" pieces
1 Yellow onion - diced
4 tbsp. all purpose flour
4 tbsp. unsalted butter
8 slices of bacon
3 cups chicken stock
3 cups of whole milk
1/2 cup of sour cream
1&1/2 cups shredded sharp cheddar cheese
chopped green onions
salt and pepper to taste
In a large Dutch oven or soup pot, cook the bacon until it becomes nice and crispy. Remove to a paper towel lined plate, set aside.
Discard any fat that the bacon rendered, add the butter and onion to the pot and sauté till the onion becomes translucent and develops a bit of color, about 4-5 minutes.
Add the flour and stir constantly for 1 minute, add the milk, stock and potatoes bring to a simmer, cook for about 20 minutes or until potatoes are tender.
Add the sour cream, cooked bacon (cut into pieces) and cheese, stir everything together and cook for 5 minutes more.
Adjust the seasoning to taste and serve, sprinkling some chopped green onion and cheese over top.