Loaded Baked Potato Soup

By á-101177

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 whole onion, chopped
• 1/2 pound bacon, cut into squares (more if desired)
• 3 whole bell peppers, finely diced (red, yellow, orange)
• 3 cups chicken stock or broth
• 2 cups half-and-half
• 1 heaping cup grated Monterey Jack
• 1 heaping cup grated pepper Jack
• 1 package Shore Lunch Cheddar Potato Soup Mix
• 1 tablespoon of black pepper (more if desired)

Details

Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes.

Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then add 1 package of Shore Lunch Cheddar Potato Soup Mix. Stir well. Cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses. When the cheese is melted and the soup is hot, check seasonings. Add pepper as needed.

When serving, chopped green onion, shredded cheddar cheese, and bacon are optional toppings