Loaded Baked Potato Soup

I love fall because it means that soups start reappearing. Of course, while the calendar says that it is fall, El Paso doesn't agree. Having lived in Phoenix, Arizona until I was 18, you'd think that I would be used to "desert fall". But, since I was in Germany for 7 years, I got used to a real fall. A fall with cooler temperatures and changing leaves. Even though our temperatures are still in the mid to high 80s, I am going to pretend that it is a real fall and I am going to make soup! :)

This baked potato soup is amazing! It tastes EXACTLY like a baked potato. There is even sour cream mixed in for that delicious tang. It reminded me a little of the Potato-Leek Chowder I make, and I am thrilled to now have 2 potato soups that I love!

Enjoy!

Loaded Baked Potato Soup
Recipe from Mommy's Kitchen

4 - baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 - cups milk
2 - cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 - slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 - cup shredded Cheddar cheese
1 - 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.