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Loaded Baked Potato Soup*
Serves 4
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Ingredients:
| 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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