Loaded Potato Soup

1. 1

   In a large Dutch oven or stockpot, cook bacon over medium heat until crisp; remove bacon, and crumble, reserving 3 tablespoons drippings in pan. Cook green onion in bacon drippings for 1 to 2 minutes or until tender. Stir in flour, and cook for 1 minute, stirring constantly. Gradually add chicken broth, whisking constantly until smooth. Add potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, for 20 minutes, stirring occasionally. Whisk in buttermilk and sour cream. Add cheese, stirring until cheese is melted. Garnish with cheese, chopped green onion, and reserved crumbled bacon, if desired.

* Per serving · 4 servings · Values may vary.

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