Baked Potato Soup
- 1 onion, diced
- 1 Tablespoon Olive Oil
- 1/2 cup all purpose flour
- 3 (14.5 ounce) cans chicken broth
- 5 potatoes, baked, peeled and diced
- 2 cups half & half
- 1 cup sharp cheddar cheese, grated
- 1 cup sour cream
- Salt & pepper to taste
- Sliced bacon, cooked and crumbled
- Sour Cream
- Shredded Cheddar cheese
In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender.
Once tender stir in flour and cook for one minute, stirring constantly.
Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.
Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.