Rene’s Loaded Baked Potato Soup
Rich & creamy baked potato soup. Delicious on a cold winter day!
Wash potatoes and prick several times with a fork. Bake in a preheated oven at 400 for 1 hour or until done. Let cool. Dice potatoes with skin.
Melt butter in a heavy saucepan over low heat.
Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and half & half. Cook over medium heat stirring constantly until mixture is thick and bubbly.
Add diced potatoes, salt, pepper, 2 Tbls. green onions, 1/2 of the bacon, and 1 cup cheese.
Cook until thouroughly heated. Stir in sour cream. Heat through.
Add extra milk, if needed, to reach desired consistency.
Serve with remaining green onion, bacon and cheese for garnish. Add soup crackers, if desired. Enjoy!
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