Loaded Baked Potato Soup

This is a perfect soup dish to enjoy on a cool day when you are craving something tasty and satisfying. My children devour baked potatoes and gave this soup recipe five stars.

Ingredients:

5 russet potatoes

6-8 slices thick cut bacon

1/2 cup all purpose flour

2 cups fat free milk

4 cups reduced sodium chicken broth

1-2 cups shredded Cheddar cheese divided

Toppings- sour cream, chives

Directions:

1. Preheat the oven to 400 degrees.
2. Spread potatoes out on baking sheet. Roast for 45-60 minutes until the potatoes are fork tender.
3. Slice the bacon into thin strips and cook in a dutch oven over medium heat until crispy.
4. Remove the bacon from the pot with a slotted spoon and place on a paper towel lined plate.
5. Add flour to the drippings remaining in the pot and mix to combine.
6. Pour in the milk and chicken stock and whisk to combine.
7. Cook over medium heat for 15 minutes stirring frequently.
8. Scoop out the pulp from the potatoes and add to a medium bowl. Mash the potatoes gently.
9. Add the potatoes, half of the bacon, and one cup of cheese to the soup.
10. Season with salt and pepper and continue to mix together.
11. Serve in bowls with remaining bacon, cheese, sour cream, and chives.
12. Enjoy!