Baked Potato Soup (Thick & Creamy)

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READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dutch oven or large kettle over medium heat, cook the bacon until crisp.
  • Remove bacon drippings into a cup.
  • Put 2 Tablespoons of bacon drippings back into the pan along witht the butter, chopped onions and celery.
  • Cook, stirring, until vegetables are tender.
  • Stir in the sliced green onions and flour until blended.
  • Stir in the chicken broth; cover and continue cooking, rfrequently, until the mixture is thickened and vegetables are very tender.
  • Stir in 1/2&1/2, diced potatoes, salt, pepper, and cheese.
  • Continue cooking until cheese is melted.
  • Blend about 1/3 of the soup in batches until smooth.
  • Add the blended soup back into the pot and add sour cream.
  • Cook, stirring constantly, (don't walk away at all) until soup is hot.
  • Serve the soup garnished with bacon and extra sliced green onions, if desired.
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