Loaded Baked Potato Soup:
8 slices bacon
1 onion, diced
1/2 cup all purpose flour
3 1/2 cups chicken broth
5 potatoes, baked in the oven, cooled, peeled and diced
1 tablespoon fresh parsley, finely chopped
2 cups half and half
1 cup sharp cheddar cheese, grated
1 cup sour cream
3 green onions, diced
Salt and pepper to taste
In a large Dutch oven or soup pot cook bacon until crisp. Place cooked bacon on a plate lined with a paper towel and set aside. Once bacon has cooled, crumble, setting aside some for the garnish. Add diced onion to the bacon drippings and cook until tender. Stir in flour and cook for one minute, stirring constantly until thickened and bubbly. Add the diced baked potatoes, parsley, green onion, bacon and half and half. Cook for 15 - 20 minutes. Stir in cheese and sour cream. Garnish with diced green onion, crumbled bacon, grated cheddar cheese and a dollop of sour cream.
Note: You can prepare the potatoes in advance by cooking them the night before. Place the baked potatoes in the fridge overnight and peel them with a potato peeler the next day.
Paula Deen Recipe