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CREAMY BAKED POTATO SOUP
Active Time : 25 minutes Total Time : 1 1/4 hours Serves : 6 servingsINGREDIENTS
- 2 large russet baking potatoes cleaned
- 1/2 16 ounce package bacon chopped
- 1/3 cup butter
- 1 cup chopped onion
- 1/3 cup all-purpose flour
- 1 32 ounce container reduced sodium chicken broth
- 1/4 teaspoon dried thyme leaves
- 1 cup half & half
- 1 cup shredded mild Cheddar cheese
- 1/2 cup sliced green onion
- - loaded baked potato flavored thick-cut potato chips broken up
DIRECTIONS
Pierce potatoes with a fork several times; bake in a preheated 400°F oven 1 hour or until fork tender; cool slightly. Cut into 1½-inch cubes.
Meanwhile, in large saucepan or Dutch oven over medium heat, sauté bacon until crisp; remove to paper towels. Drain off bacon drippings.
Add butter to pan; when melted, add onions. Sauté until onions are softened (about 3-5 minutes). Stir in flour; cook 1 minute.
Add chicken broth and thyme; salt and pepper to taste. Bring to a boil; reduce heat and simmer 5 minutes.
Stir in cubed potatoes, half & half and cheese; simmer 10 minutes. Remove from heat; stir in bacon and green onions. Serve topped with potato chips.