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
Pepper
Directions:
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.
Stir in flour and cook another 2 minutes. Whisk in milk and bring to a simmer.
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.
Serve hot in bowls garnished with more cheese, sour cream, bacon, and green onions.
*This recipe courtesy of Festival Foods Hugo customer, Joelle.
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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
Pepper
Directions:
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.
Stir in flour and cook another 2 minutes. Whisk in milk and bring to a simmer.
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.
Serve hot in bowls garnished with more cheese, sour cream, bacon, and green onions.
*This recipe courtesy of Festival Foods Hugo customer, Joelle.
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