Three types of cheese?! Yes, please! So you’ll want to start this recipe by baking your potatoes. I show you the best baked potato recipe in the world here. If you want to microwave them you can, but I had time so they baked. I just pierced each spud with a fork, rubbed with olive oil, sprinkled with salt and baked. Voila! While the potatoes are cooling, cook your bacon. Mmm bacon.
How To Make Loaded Potato Bacon Soup
4-5 large russet potatoes, BAKED!
12 slices of bacon, cooked and chopped up
2/3 Cup butter
2/3 Cup flour
4 Cups chicken broth
3 Cups milk
4 green onions, chopped
1 1/2 Cups shredded cheese
2 oz Velveeta, cubed
1 Cup sour cream
1 tsp salt and pepper
Bake your potatoes. Let them cool. While cooling, fry up your bacon and chop it into pieces. Peel your potatoes using a knife or peeler and cut into cubes. Combine the milk and broth in a large measuring bowl. Set aside.
Melt your butter on medium heat in your dutch oven or large pot. Whisk in the flour until smooth. Slowly…SLOWLY add in your milk/broth until combined and thick. Add in the potatoes and onions and increase the heat to medium high. Bring the soup to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Add in the bacon, cheeses, salt and pepper and cook until the cheese has melted. Serve in a big bowl with a big spoon and a big chunk of your favorite bread. Enjoy!!