Loaded potato soup


°1 package 12 oz bacon
°1 1/2 cups chopped onion
°6 cups chicken broth (two 32 oz cans)
°2 lb baked potatoes, peeled, cubed
°2/3 cup butter
°3/4 cup all-purpose flour
°4 cups milk
°1 teaspoon salt
°1 t ground pepper
°1 c diced cooked ham
°1 container  sour cream
°2/2 cups shredded Cheddar Cheese (10 oz)
°3/4 cup sliced green onions

* Methods :

1.In 12-inch skillet, cook bacon over medium heat for 6 to 7 minutes or until crisp; drain on paper towel. Crumble bacon; set aside. Reserve 2 tablespoons of coulis in skillet. Cook the onion in the bacon drains over medium-high heat for 6 minutes or until almost tender.
2.In 6-quart saucepan, combine onion, broth and potatoes. Heat to boil; reduce heat. Cook for 10 minutes or until the potatoes are very tender.
3.Meanwhile, in the same pan, melt the butter over low heat. Whisking in flour until smooth. Cooking and stir for 1 mn. Gradually stir in 2 cups of milk. Pour milk mix to potato mixture. Add the remaining 2 cups of milk, salt and pepper. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and bubbles.
4.Stir in ham, half bacon, sour cream, 2 cups cheese and 1/2 cup green onions. Cook until well heated and the cheese is melted. Top individual portions evenly with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Enjoy !