Loaded Baked Potato Soup

By Lalabee

Ingredients

• 8 slices bacon, cut into small pieces
• 1 small onion, finely chopped
• 1/2 stick butter or margarine
• 6 or 7 potatoes; peeled, washed and cubed
• Enough water to cover potatoes in pan (about 4 cups)
• 3 chicken flavored bullion cubes
• 1 tsp garlic powder
• 1 Tbs dried parsley
• Salt and pepper to taste
• 1/8 cup grated Parmesan cheese
• 10 oz Velveeta, cubed (I use Velveeta Light)
• 8 oz sour cream (I use the light version)
• 1/2 to 1 cup milk (I use 2% milk)

Preparation

Step 1

1. In a large pot combine bacon, onion and butter. Cook until bacon is done and onion is transparent. Add the next 6 ingredients to the pot and cook until potatoes are tender. Using a potato masher, lightly smash up potatoes in the pot but leave some large chunks too! Add cheeses and sour cream, stirring until blended. Gradually add 1/2 to 1 cup of milk...just enough to give the soup a creamy consistency. Simmer for 10 minutes, stirring occasionally, and then ladel into serving bowls. If desired, you may sprinkle the top of each bowl of soup with additional cooked/crumbled bacon, shredded cheddar cheese, chopped chives, etc. before serving.