Shredded cheese, extra bacon and chives for garnish
Instructions
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.
Dice the other potato and add to the soup
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.
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/