Loaded Potato Soup

By cooksalot

Ingredients

• 4 slices Hormel bacon, diced
• 5 tablespoons Land O Lakes unsalted butter
• 1/4 cup Gold Medal all-purpose flour
• 3 1/2 cups TruMoo milk, or more, as needed
• 3 russet potatoes, peeled and cubed
• 2 green onions, thinly sliced
• 1 cup Kraft shredded cheddar cheese
• 1/2 cup Daisy sour cream
• Morton Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Heat a large skillet over medium-high heat. Add Hormel bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt Land O Lakes butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly until slightly thickened about 1-2 minutes. Stir in potatoes and green onions.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with green onion, cheese and bacon, if desired.