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Loaded Baked Potato Soup*

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Serves 4


4 Large baking potatoes, scrubbed and baked until tender and cooled
1/4 cup butter
1 large yellow onion, chopped
1 cup cheddar cheese, plus more for topping
1/2 cup flour
6 cups milk, (or use part chicken broth and half and half)
4 green onions, sliced, plus more for topping
1 cup Top the Tater Sour Cream, plus more for topping
1 lb bacon, cooked and crumbled, plus more for topping
Seasoned salt


  1. Dice cooled potatoes with skins intact; set aside. Preheat large soup pot over medium-high heat. Add butter and onions, sprinkle with seasoned salt and pepper and sauté until translucent, about 5 minutes.
  2. Stir in flour and cook another 2 minutes. Whisk in milk and bring to a simmer.
  3. Stir in reserved potatoes, green onions, Top the Tater, cooked bacon, and 1 cup cheddar cheese. Cook until heated through, about 10 minutes and adjust seasoning, to taste.
  4. Serve hot in bowls garnished with more cheese, sour cream, bacon, and green onions.
  5. *This recipe courtesy of Festival Foods Hugo customer, Joelle.
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