Loaded Baked Potato Soup
My husband and my bacon loving boys love this soup because of the bacon and how filling it is. Although this recipe doesn’t call for it I love adding extra veggies to everything so I add in a small bunch of carrots and five stalks of celery chopped.
2/3 cup butter
2 tablespoons finely chopped fresh garlic
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potatoes, baked, cooled, peeled and cubed
4 -6 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream salt and pepper (I use Herbamare salt/herb combo)
In a large soup pot melt butter over medium-high heat. Add in garlic; cook stirring for about 2 minutes. Add in flour then stir until smooth (about 1 minute). Gradually add milk and half and half stirring constantly until thickened and smooth. Add potatoes and onions; bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.