To make this yummy and easy Loaded Potato Soup you need:
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions
1.In a 12-inch skillet, cook bacon over medium heat for 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat for 6 minutes or until almost tender.
2.In a 6-quart Dutch oven, mix onion, broth, and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3.Meanwhile, in the same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, salt, and pepper. Cook over medium heat, stirring constantly with a whisk until the mixture is thickened and bubbly.
4.Stir in ham, half of the bacon, the sour cream, 2 cups of cheese, and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese, and 1/4 cup green onions.