SO EASY LOADED POTATO SOUP

That’s what’s for dinner on a cold January evening.  Family Fav!!!

Ingredients

10922418_620991191360623_3162248617223640555_n5 large baking potatoes
1/4 cup butter
1 medium onion, chopped
1/3 cup all-purpose flour
1 qt. half-and-half
3 cups milk
1 tsp. salt
1/8 tsp. ground white pepper
1 1/4 cups (5 oz.) shredded cheddar cheese
8 fully cooked bacon slices, crumbled
Garnish: green onions

1. Prick each potato several times with a fork. Arrange potatoes 1 inch apart in the microwave on paper towels. Microwave on HIGH about 20 minutes, turning and rearranging after 10 minutes. Let Cool.
2. Peel potatoes, and coarsely mash with a fork.
3. Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat about 15 minutes or thoroughly heated.
4. Top each serving with cheese and bacon. Garnish if desired. Makes 13 cups.

Refrigerate leftovers in an airtight container up to 3 days.
I also make my favorite homemade bread to go on the side.
You can find My Favorite Bread Recipe on here too.

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