Friday, July 19, 2019

LOADED POTATO SOUP

went to Outback with my daughter yesterday and we had their potato soup....it was  really good so I want to make some

Ingredients

1
package (12 oz) bacon
1 1/2
cups chopped onion 
6
cups Progresso™ chicken broth (from two 32-oz cartons)
2
lb baking potatoes, peeled, cubed 
2/3
cup butter
3/4
cup Gold Medal™ 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 green onion chopped


  • 1
    In 12-inch skillet, cook bacon over medium heat 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 6 minutes or until almost tender.
  • 2
    In 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 same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
  • 4
    Stir in ham, half of the bacon, the sour cream, 2 cups of the 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.

2 comments:

  1. I love potato soup. I will definitely save this recipe for future use. Thanks for sharing and thanks for co-hosting at #omhgww

    ReplyDelete
  2. This is one delicious soup and indeed loaded with all the great stuff

    ReplyDelete

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