Thread: And another loaded baked potato soup. LOL

1 quart of Heavy Whipping Cream
1 quart of chicken broth
10 pieces of bacon
4 Russet Potatoes, peeled and diced, sitting in water so they won't brown
4 Russet Potatoes, baked, peeled and diced
1/3 cup green onion
1 cup finely shredded cheddar cheese
2 tbsp butter
1 tsp of minced garlic
salt & pepper
Sour cream

slice the bacon strips length in half, then dice into small pieces. I usually use a pair of scissors, raw bacon is HARD to cut!!

put bacon, butter, salt and garlic in pot on low heat and let bacon fry for 5-7 minutes.

add 1/2 qt heavy whipping cream and 1 qt chicken broth. put heat on medium and when simmering add the unbaked potatoes.

simmer about 25 mins on medium heat. mixture should be reduced to about half the size.

add the green onions and the baked potatoes and the other 1/2 of the whipping cream. simmer for another 20 mins

remove from heat, and add shredded cheese in while stirring.

put in bowl. sour cream and green onions on top and serve!!

****now I don't like my soup chunky, so while the potatoes are in the soup mixture simmering I smash the potatoes down a lot. Also, the cooking time can really vary depending on the potatoes*****