Loaded Baked Potato Soup

Main

• 8 medium potatoes, peeled and cubed
• 3 cup chicken stock
• 150 gram bacon diced, divided
• 2 small onions diced
• 3 tbsp butter
• 3 tbsp flour
• 1 1/2 cup milk
• 120 gram shredded cheddar cheese, divided
• pepper to taste
• 3 green onions sliced, divided (optional)
• sour cream for garnish (optional)

Directions

1. Combine potatoes and chicken stock in a large pot and simmer covered for 20 minutes.
2. Fry the bacon and set aside.
3. Sautee onions in about one to two tablespoons of bacon grease until tender.
4. In a small sauce pan melt butter and incorporate flour. Mix into a paste and cook for one minute. Whisk in milk slowly and simmer until thickened.
5. When potatoes are finished boiling mash half in the pot. Stir milk sauce into potatoes.
6. Add onion, 3/4 of the bacon and half of the sliced green onions to the potatoes.
7. Add 60 grams cheddar cheese to potatoes.
8. Cook mixture for a few more minutes until cheese has melted. If soup is too thick
9. slowly stir in water to reach desired consistency.
10. Ladle into bowls and top with cheese, green onions, bacon and sour cream.