Loaded Potato Soup

This hearty and flavorful soup is a perfect comfort food on a chilly day.

Ingredients:

Instructions:

1. Cook Bacon: In a 12-inch skillet, cook the bacon over medium heat for 6-7 minutes or until crisp. Drain on paper towels, crumble, and set aside. Reserve 2 tablespoons of the bacon drippings in the skillet.

2. Sauté Onion: Cook the onion in the reserved bacon drippings over medium-high heat for 6 minutes or until almost tender.

3. Combine Soup Base: In a 6-quart Dutch oven, combine the sautéed onion, chicken broth, and cubed potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes or until the potatoes are very tender.

4. Make Roux: In the same skillet, melt the butter over low heat. Whisk in the flour until smooth. Cook and stir for 1 minute.

5. Thicken Soup: Gradually whisk in 2 cups of the milk to the flour mixture. Pour this milk mixture into the Dutch oven with the potatoes. Add the remaining 2 cups of milk, salt, and pepper. Cook over medium heat, stirring constantly with a whisk, until the soup is thickened and bubbly.

6. Stir in Ingredients: Stir in the diced ham, half of the crumbled bacon, the sour cream, 2 cups of the shredded Cheddar cheese, and 1/2 cup of the sliced green onions. Cook until thoroughly heated and the cheese is melted.

7. Serve: Ladle the soup into bowls and top each serving with the remaining crumbled bacon, 1/2 cup of shredded cheese, and 1/4 cup of sliced green onions.

Enjoy!