Loaded Potato Soup

I love loaded potato soup.  In my book, there isn't much better to brighten a bad day, to nourish a sick body or to warm up a cold rainy night.   I've looked for a great recipe for about two years.  My friends, I've found it!

Ingredients:
Enough potatoes to fill a 9x13 pan

10 slices of bacon with drippings
1 1/2 to 2 C chopped onion (I use a combo of shallots and onion)
1 1/3 C flour
12 C chicken broth 8 C chopped baked potatoes, skins on.
4 C heavy whipping cream (I use half whole milk and half cream)
1 tsp garlic or garlic powder (I use fresh garlic.  Use about 2 cloves)
3 tsp dried basil
2 tsp salt (I'd omit this if you use boullion & water rather than the chicken broth)
1 1/2 - 2 tsp black pepper
2 C grated cheddar cheese
1/2 C green onions to garnish

Directions:
Bake potatoes. Fill a 9x13 pan with potatoes, cover with foil and bake at 450 for 1 hour. This is the perfect number of potatoes. Allow to cool and then chop.

Fry bacon in a large soup pot. Remove bacon and crumble. Set aside.  Be sure to keep the grease in the soup pot...that's the good stuff!

 
Cook onion (and garlic if using real garlic) in drippings for 3-4 minutes, or until onion is tender. Add flour, stirring to prevent lumps.  It will look like you've done something wrong.  Keep whisking and it will turn into a nice dough-like consistency. Cook 3-5 minutes, or until golden brown. 

Add chicken broth gradually and cook until the soup thickens, stirring often. This step takes a while. 


Start adding spices while waiting for soup to thicken. Chop potatoes.

   
As the soup begins to boil or reaches desired thickness, reduce heat to simmer. Add potatoes and cream. Simmer to heat thoroughly. Add bacon and cheese until melted.

Top with cheese, green onion, bacon and sour cream.  Enjoy!