Loaded Baked Potato Soup

This is my new favorite soup of all time. We ate this for dinner and then I had some for a snack later and a small bowl for breakfast this morning. I don't even feel guilty either. Although Hubby isn't going to be happy when he wakes up and finds out there is only a tiny bit left . . .

I found this soup recipe on Pennies on a Platter and I'm so glad I did. In case you couldn't tell, I found this to be delicious. It isn't the healthiest soup, but that just means you shouldn't make it too often. Then when you do, it's a great treat! Unfortunately, I started cooking late (hence the dark photos-darn winter!) and didn't have time to let the potatoes cook through before Hubby had to eat before work, so they were a little crunchy. My second and third helpings were perfect, however, so I recommend boiling your peeled and chopped potatoes first. 

This will also be my second entry into Branny Boils Over's Charity Souper Bowl. This one is also dedicated to my two boys, Gus and Joey! Here they are when they were both little. Gus (the golden) is now 1 year and 3 months and Joey (the springer) is 7 months. They definitely keep us busy!

Loaded Baked Potato Soup

*From Pennies on a Platter

2/3 cup butter

2/3 cup flour

7 cups of milk

4 large or 6 medium baking potatoes, peeled, cubed, and cooked through (bake, boil, or microwave)

4 green onions, sliced and more for garnish

12 bacon strips, cooked and crumbled (we mince ours in a blender)

1 1/4 cups shredded cheddar cheese

1 cup sour cream

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic salt

In a Dutch oven, melt the butter. Add the flour and whisk to create a roux.

Add milk, one cup at a time, whisking as you go. Stir until thickened, about 10 minutes.

Add the potatoes.

Stir in the onions.

Add salt, pepper, and garlic salt and bring to a boil, stirring constantly.

Lower the heat and simmer for 10 minutes. Add in bacon.

Add cheese and sour cream and stir until the cheese is melted.

Adjust seasonings as needed and enjoy!