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Loaded baked potato soup
by nicole copeland
serves: 6
  * 2 quarts whole milk
* 1/2 cup butter
* 1/2 onion, diced
* 5 baked potatoes
* 2/3 cup flour
* 1/2 cup cooked crumbled bacon (I cheat sometimes and use the REAL bacon pieces in the bag)
* 1 1/2 cups sour cream
* 1 garlic clove, minced
* salt & fresh ground pepper

Garnish

* diced green onion
* grated cheddar cheese
* crumbled bacon
* sour cream

Directions

1.
1
Peel and cut the baked potatoes into medium sized chunks. (This can be done a day in advance to save time).
2.
2
Place butter and onions in a large pot.
3.
3
Cook till onions are semi-clear.
4.
4
Reserve 2 cups of milk and pour the rest in the pot with the onions.
5.
5
Warm milk and while it is heating mix remaining milk with the flour, whisking till smooth.
6.
6
Whisk the milk/flour mixture into the heated milk, continuing to whisk till well blended and smooth (minus the onions of course).
7.
7
When milk has thickened add the potatoes, bacon, salt, pepper, and garlic.
8.
8
Finally mix in the sour cream just till melted inches.
9.
9
Garnish as desired.
10.
10
Cook time does not include time to bake potatoes.
Ingredients:
  2 quarts   whole milk
  1/2 cup   butter
  1/2 whole   onion
  5 whole   baked potatoes
  2/3 cup   flour
  1/2 cup   crumbled bacon or bacon bits
  1 1/2 cups   sour cream
  1 whole   garlic clove, minced
    salt and pepper
Directions: