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Loaded Baked Potato Cheddar & Bacon Soup Recipe

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This recipe for Loaded Baked Potato Cheddar & Bacon Soup is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup butter
1 tsp minced garlic
2/3 cup all purpose flour
2 tsp chicken bouillon (I like to use Better Than Bouillon)
2 cups chicken stock
4 cups milk
2 cups sour cream
6 medium russet potatoes, baked, peeled and cubed
1 pound bacon, cooked and crumbled (I like to use the Real Bacon Bits from Costco)
1 cup grated cheddar cheese
Salt and pepper to taste
Optional garnished: chopped green onions, crumbled bacon, grated cheese
Directions:
Directions:
1. In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes. Whisk in the flour and bouillon and cook for 2-3 minutes.

2. Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10-15 minutes.

3. Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon and cheese, stirring until the cheese is melted. Salt and pepper to taste.

4. Serve warm and top with any or all optional garnishes.

 

 

 

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