Loaded Baked Potato Soup

Do you like the loaded baked potato soup at the local eatery and want to know how to make it yourself? Here's a basic recipe.

Loaded Baked Potato Soup
6 cups chicken broth
2 pounds baking potatoes, peeled and cubed
1 12-ounce package bacon
4 cups milk

2 ½ cups (10 ounces) sharp Cheddar cheese, shredded

1 8-ounce container sour cream
1 ½ cups onion, chopped
1 cup cooked ham, diced
¾ cup all-purpose flour
¾ cup green onions, sliced
2/3 cup butter
1 tsp sat
1 tsp freshly-ground black pepper

Fry bacon in a 12-inch skillet over medium heat until crisp, about 6-7 minutes. Drain on paper towels. Crumble or dice the bacon and set aside. Leave 2 tablespoons of bacon grease in the skillet and cook the onions over medium high heat for 6 minutes or until nearly tender.
In a 6-quart Dutch oven or similar pot, combine the broth and potatoes. Add the onion and bring to a boil. Then, reduce the heat and cook until the potatoes are very tender, about 10 minutes. While you're doing this, melt the butter over low heat in the skillet you used for the bacon. Stir in the flour and stir or whisk until smooth. Cook for 1 minute, slowly stir in 2 cups of the milk and pour into the potato mixture. Then, stir in the rest of the milk, salt and pepper and cook over medium heat until it is thick and bubbly.

Now, add the ham, half of the bacon, 2 cups of the cheese, sour cream and ½ cup of green onions. Cook until heated through and the cheese is melted. The rest of the bacon, cheese and green onions can be used as a garnish.