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.