Loaded Potato Soup--And I Do Mean Loaded!

Not for the faint of heart (or maybe it would make your heart faint)! This is a recipe I adapted from Paula Deen. It can be modified further to be a bit healthier but I wanted to get this tried and true version down.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 3 qt

Ingredients

• 1  lb bacon
• 1  onion, chopped
• 4  cups  red potatoes or 4  cups russet potatoes, chopped
• 2  cups half-and-half
• 3  cups milk
• 1  lb sharp cheddar cheese, shredded
• 2  tablespoons flour
• 1⁄3 cup green onion (optional)
•  salt and pepper

Directions

1. In soup pot cook bacon til crispy, remove and set aside.
2. Add chopped onion and potato to bacon fat, salt and pepper, and cook through.
3. Stir in flour and cook 1-2 more minutes.
4. Adjust heat to a low medium.
5. Add half and half and milk all at once, stirring occassionally until hot.
6. Add shredded cheese and stir until melted (I go one handful at a time cuz I've had weird things happen otherwise).
7. Crumble bacon into bits and add back to soup.
8. Garnish with green onions, cheese, and bacon.