Loaded Baked Potato Soup

40 minutes

So since the fall season began, my sister and I have been on a "soup" kick!  I recently posted the "7 Can Soup" recipe...and I got this recipe from my sister*.

It is so simple & quick to make.  The hardest part was peeling and cutting the potatoes lol!

Here's my version, you can make adjustmenst as needed to fit your taste!

Ingredients

8tbs (1 stick) unsalted butter

1/4c all-purpose flour

4c milk, or more as needed

4 Russet Potatoes, peeled & cubed

4 Yukon Gold Potatoes, peeled & cubed

3 green onions, thinly sliced

1-1/2c shredded cheddar cheese

1/2c sour cream

1/4c bacon bits

salt & pepper to taste

{I also seasoned with Morton's Nature Seasons, garlic powder, & onion powder - excluding the salt}

Begin by preparing your potatoes, rinse them clean, peel, and cube them.  Place potatoes in a bowl of cold water to keep them from browning.

Melt butter in a large stockpot over medium heat.  Once melted, add flour, and whick unti browned...happens quickly, within 1 minute.  Gradually pour in milk, whicking constantly, unti slightly thickened, about 1-2 minutes.  Add in potatoes, green onions, bacon bits, and seasoning; bring to a boil.  Reduce heat, and simmer for 15-20 minutes, until potatoes are tender.  

If soup becomes too think, you can add more milk along the way until its just as you want it!

I served mine garnished with cheddar cheese, bacon bits, green onions & sour cream!

ENJOY!

*Recipe adapted from damndelicious.net (who got it from centercutcook.com lol)*