LOADED POTATO SOUP

The first day we arrived in San Diego at my cousin Judy's and her husband Charles' house, Judy had made this delicious potato soup for our dinner. Even though I don't do onion because they don't like me, it looked too good not to try a little bit. It was delicious and the little bit I had to suffer was worth it. Judy says she has made this soup with little red potatoes. She has even used skim milk, but admits she prefers it the "full fat" way. I wonder how it would taste if I left out the onions? 

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LOADED POTATO SOUP

1         package (12 oz) bacon
1-1/2  cups chopped onion
6        cups chicken broth (from two 32 - oz cartons
7        cups baking potatoes, peeled, cubed
2/3     cup butter
3/4     cup flour
4        cups milk or half and half
1        teaspoon salt
1        teaspoon freshly ground pepper
1        cup diced cooked ham
1        (8 oz) sour cream
2-1/2  cups grated sharp cheddar cheese
3/4     cup green onions

In a 12- inch skillet cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In a 6 - quart Dutch oven, mix onion, broth, and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in the same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into the potato mixture. Add remaining 2 cups of milk, the salt, and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.

Evenly top individual servings with remaining bacon, 1/4 cup green onions, 







and 1/2 cup cheese.