Loaded Baked Potato Soup

This is not a 30 minute recipe, but requires some planning. This recipe can be made with cold baked potatoes, but warm ones are easier to use. This recipe can be made in 30 minutes if you bake the potatoes and fry the bacon the night before. If you baked the potatoes the night before go ahead and mash them.

•  1 lb. bacon, diced
•  1 onion, diced
•  5 large Russet potatoes baked and mashed (about 8 cups)
•  1 can chicken stock
• ¼ cup flour
• 2 cups heavy cream (half and half or plain milk works fine)
• 1 cup sour cream
• 3 green onions, sliced
• 3/4 c. shredded cheddar cheese, divided

Sauté the diced bacon until crisp in a large nonstick sauté pan, remove the bacon with a slotted spoon and drain. Reserve ¼ cup of the bacon grease.

Sauté the diced onion until brown, then add the flour and cook until brown.

Pour in the can of chicken stock, cream and sour cream and stir until thick.

Add the potatoes and heat until warm all the way through.

Serve with toppings of bacon, cheese and chopped green onions.