Loaded Baked Potato Soup

By cindygwest

Ingredients

• 4 slices peppered bacon
• 3/4 cup chopped yellow onion
• 4 cloves garlic, minced
• 1/4 coup all purpose flour
• 5 cups chicken broth
• 2 1/2 pounds baking potatoes, peeled and chopped
• 2 cups shredded Cheddar cheese, divided
• 1 (8 oz.) package pasteurized prepared cheese product, cubed (Velveeta)
• 1 cup half-and-half
• chopped green onion

Details

Servings 6

Preparation

Step 1

1. Heat a large stockpot over medium heat. Add bacon, and cook until crisp. Re,ove bacon to paper towels to drain,m reserving drippings in pot. Crumble bacon; set aside.
2. Add onion and garlic to pot; cook for 7 minutes or until onion is tender. Sprinkle flour over onion ; cook for 2 minutes, stirring constantly. Stir in broth and potatoes. Bring to a boil; reduce to a simmer, and cook for 25 minutes or until pitatoes are very tender, stirring often.
3. Mash potatoes to desired conswistency. Stir in 1 1/2 cups cheddar cheese, pasteurize3d cheese priduct, and half and half. Serve soup with remaining 1/2 cup shredded cheese, green onion, and crumbled bacon.