Loaded Potato Soup

Loaded Potato Soup
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  1. 1 package (12 oz) bacon
  2. 1 1/2 cups chopped onion
  3. 6 cups Progresso® chicken broth (from two 32-oz cartons)
  4. 2 lb baking potatoes, peeled, cubed
  5. 2/3 cup butter
  6. 3/4 cup Gold Medal® all-purpose flour
  7. 4 cups milk
  8. 1 teaspoon salt
  9. 1 teaspoon freshly ground pepper
  10. 1 cup diced cooked ham
  11. 1 container (8 oz) sour cream
  12. 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
  13. 3/4 cup sliced green onions
  1. 1In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
  2. 2In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
  3. 3Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
  4. 4Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
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