Loaded Potato Soup

4-5 med russet potato's
4T butter
1/2 cup flour divided
3 cup chicken broth
3 cups half and half (I used fat free)
2 tsp salt
1/4 tsp black pepper
3/4 cup shredded cheddar cheese
1/3 cup chopped green onion
1/3 cup sour cream
1/3 cup bacon bits

Toppings (optional)
sour cream
green onions
bacon bits
cheese


1.Bake potatos in the oven at 375 degrees 45-60 min or until fork tender
2.Remove from oven and let cool 20 min or until you can handle them.Scoop out the middles and place in bowl.
3.In a large pot melt butter. Add 1/4 cup flour and whisk to combine.Cook the mixture whisking constantly for 2 min or until starts to brown.
4.Mix together broth,half and half and remaining 1/4 cup flour until well combined.
5.slowly add the mixture into the pot and cook until hot and boiling 6-8 min
6.Stir in the potato chunks and salt and pepper and mash the potato chunks up with a potato masher.
7.Stir in the cheese until completely melted
8.Stir in the green onions,bacon bits and the sour cream and mix well

Serve immediately

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf