Banging Fully Loaded Baked Potato Soup

1. 1

   Peel the 7 medium baked potatoes and par-boil in a stock pot filled with generously salted water, when cooled enough to handle dice the potatoes into uniformed cubes.

2. 2

   Place bacon in a deep skillet, cook over med heat until crispy, remove bacon and crumble into seperate dish and set aside.

3. 3

   In the reserved bacon grease add the diced onion and cook until translucent, then add the diced potatoes, and mix until all potato's are coated in the bacon grease.

4. 4

   you can add salt and pepper to taste.

5. 5

   In a large stock pot , melt the butter or margarine over medium heat.

6. 6

   when melted, whisk in the 2/3 c flour, until all lumps are gone.

7. 7

   gradually stir in the 7 cups of milk , whisking constantly until thickened.

8. 8

   Add the 2 cups chicken broth and the 2 cans of condensed cheddar cheese soup., 2 tbsp dried chives, and the salt and pepper, then add the potato , onion, bacon mixture and mix until boiling.

9. 9

   then reduce heat and let simmer.

* Per serving · 4 servings · Values may vary.

No additional tips available.