Loaded Potato Soup


°1 package (12 oz) bacon
°1 1/2 cup chopped onion
°6 cups chicken broth (from two 32 oz cartons)
°2 lb cooking potatoes, peeled, cubed
°2/3 cup butter
°3/4 cup all-purpose flour
°4 cups of milk
°1 teaspoon of salt
°1 teaspoon freshly ground pepper
°1 cup diced cooked ham
°2 1/2 cups grated sharp cheddar cheese (10 oz)
°3/4 cup sliced ​​green onions


1.In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; Drain on paper towels. Crumble bacon; put aside. Reserve 2 tablespoons of cooking juices in the pan. Cook onion in bacon drippings over medium-high heat for 6 minutes or until almost tender.
2. In a 6-quart Dutch oven, combine the onion, broth and potatoes. Heat until boiling; lower the temperature. Cook for 10 minutes or until the potatoes are very tender.
3.Meanwhile, in the same skillet, melt the butter over low heat. Whisk in flour until smooth. Cook and stir for 1 minute. Gradually stir in 2 cups of milk. Pour the milk mixture into the potato mixture. Add the remaining 2 cups of milk, salt and pepper. Cook over medium heat, whisking constantly, until mixture thickens and bubbles.
4. Stir in ham, half the bacon, sour cream, 2 cups cheese and 1/2 cup green onions. Bake until heated through and cheese is melted. Top individual servings evenly with remaining bacon, 1/2 cup cheese and 1/4 cup green onions

Enjoy !