Loaded Potato Soup
This is one of my family's favorite soups! On a cold winter evening, this is a quick easy recipe that I can get to the table in about 30 minutes.
5 large baking potatoes
1/4 cup butter
1 medium onion, chopped or 2 T. dried chopped onions
1/3 c all-purpose flour
1 qt. half and half or 4 c. milk
1 t. salt
1/8 t. ground pepper
1 1/4 c. (5oz.) shredded Cheddar cheese or 5 oz. cubed Velveeta
cheese
8 fully cooked bacon slices, crumbled
Garnish: sliced green onions
1. Prick each potato several times with a fork. Arrange potatoes 1inch apart in microwave on paper towels. Microwave at High about 20 min, turning and rearranging after 10 minutes. Let cool.
2. Peel potatoes, and coarsely mash with a fork
3. Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat about 15min. or until thoroughly heated.
4. Top each serving with cheese and bacon. Garnish, if desired. Makes 13 cups.
Storage note: Refrigerate leftovers in an airtight container up to 3 days.
Shopping note: Fully cooked bacon slices eliminate the hassle of cooking and cleanup. Purchase several packages when they're on sale, and freeze them up to 3 months to have on hand
Menu idea: Serve with breadsticks or Sourdough bread or rolls. Serves 10
