Loaded Potato Soup
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups chicken broth
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
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.
In 6-quart Dutch oven, mix onion, broth and potatoes.
Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very
tender.
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.
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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