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Loaded. Potato Soup
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INGREDIENTS 1 | |
package (12 oz) | bacon |
1 1/2 | |
cups | chopped onion |
6 cups Progresso® chicken broth (from two 32-oz cartons) 2 | |
lb | baking potatoes, peeled, cubed |
2/3 | |
cup | butter |
3/4 cup Gold Medal® all-purpose flour 4 | |
cups | milk |
1 | |
teaspoon | salt |
1 | |
teaspoon | freshly ground pepper |
1 | |
cup | diced cooked ham |
1 | |
container (8 oz) | sour cream |
2 1/2 | |
cups | shredded sharp Cheddar cheese, (10 oz) |
3/4 | |
cup | sliced green onions |
1
In 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.
2
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3
Meanwhile, in 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 potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4
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, 1/2 cup cheese and 1/4 cup green onions.
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