Loaded Baked Potato Soup
It’s been cold and icy for a few days. This weather calls for soup. Thick, rich soup that sticks to your ribs. I give you this:
chop 2 lbs potatoes and boil for 15 minutes. Drain and set aside. If you time it right, they should be done about the time you finish the next step.
Take 1 lb bacon, partially frozen, and slice across the strips in 1/4″ pieces, and slice again in the other direction about 3/4″ apart, and cook until crisp. Remove the bacon bits to a bowl lined with a paper towel and keep the fat in the pan. Add chopped garlic and chopped onions and saute. When the onions and garlic are cooked, add 2/3 cup flour and make a roux. Add 4 cups chicken broth and 2 cups milk. stir until smooth and heat until it begins to thicken. Add chopped green onions and/or chives and stir. Add the potatoes and bacon and 1/2 lb grated cheddar. Stir until smooth and add salt and pepper to taste. Simmer until ready to eat. Stir in 1 cup sour cream before serving.
This stuff ends up pretty gloopy, so it helps to add milk when reheating the leftovers.
Note: The cooking method above for the bacon also works well for making bacon crumbles for salads and other recipes.