LOADED BAKED POTATO SOUP by NancyC
Makes 8 to 10 servings

1 cup cooked and crumbled bacon (about 16 slices), divided (or you can use pre-cooked real bacon pieces)
1/2 cup (1 stick) butter
1/3 cup all-purpose unbleached flour
1 1/2 cups Half & Half (light cream)
5 cups chicken broth
4 large russet potatoes, peeled and cubed
1 cup sliced green onion, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream, divided
2 cups shredded cheddar cheese, divided

Cook bacon in a large skillet until crispy; drain on paper towel and let cool, then crumble and set aside (or use pre-cooked real bacon pieces).

In large pot, melt butter over medium heat, then stir in the flour and mix until smooth. Gradually stir in the Half & Half and then the chicken broth, stirring constantly for several minutes.

Add the cubed, uncooked potatoes, 1/2 cup of the sliced green onions, and the salt and pepper to the mixture in the pot; bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes, or until potatoes are tender (stir occasionally while soup is cooking). For a thicker, creamier soup, mash at least half of the potatoes right in the pot. Then stir in 1 cup of the sour cream, 1 cup of the cheddar cheese, and 1/2 cup of the crumbled bacon.

Continue to simmer and stir mixture until the cheese is melted, then serve. Use the remaining crumbled bacon, green onion, sour cream, and cheddar cheese as toppings for the soup.

Recipe from NancyC | nancy-c.com