Loaded baked potato soup
 
 
Serves: 4 servings
Ingredients
  • 2 tbsp olive oil
  • ½ medium onion, diced
  • 2 cups chicken stock
  • 2 russet potatoes, baked and peeled
  • 1¼ cup milk divided
  • ¼ cup flour
  • ½ cup sour cream
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 pieces cooked and crumbled bacon
  • Shredded cheese, extra bacon and chives for garnish
Instructions
  1. Heat olive oil in a large soup pot. Cook onions over medium heat until soft. Add in the chicken stock. Place one potato in the soup and mash it slightly with a fork.
  2. Dice the other potato and add to the soup
  3. Combine flour and ¼ cup milk in a small bowl. Whisk to combine well. Stir the flour mixture into the soup and cook until thickened.
  4. Add the rest of the milk, sour cream, salt, pepper and bacon. Heat through and serve.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/05/loaded-baked-potato-soup/