Loaded Baked Potato Soup


Loaded Baked Potato Soup
Ingredients
- 4 large baking potatoes
- 6 tablespoons butter
- â…” cup flour
- 6 cups milk
- 1 teaspoon onion powder
- salt to taste
- black pepper to taste
- 1 cup sour cream
- 2 cups bacon cooked until crisp and crumbled
- ½ cup cheddar cheese grated
- 2 green onions sliced; optional garnish
Instructions
- Scrub the potatoes and prick each several times with a fork. Cook using your preferred method: oven, microwave, Instant Pot, or slow cooker. Allow to cool.
- Melt the butter in a stockpot. Whisk in the flour until smooth. Gradually whisk in the milk, whisking constantly. Add the onion powder, salt, and pepper.
- Peel the cooled potatoes, leaving a little peel on each. Chop or coarsely crumble by hand.
- When the milk mixture reaches a low, gentle boil, remove from the heat. Stir in the potatoes, then return to the stove over the lowest heat setting.
- Once the potatoes are heated through, stir in the sour cream, bacon, and cheddar. Heat through, but do not boil.
- Garnish each bowl with sliced green onion, if desired.



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