Soup

Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Yield: 6 servings
Ingredients: 6 slices bacon, chopped; 1 small onion, diced; 3 tablespoons butter; ¼ cup flour; 4 cups milk (or 3 cups broth plus 1 cup milk); 3 cups cooked russet potatoes, diced; 1 cup shredded cheddar; ½ cup sour cream; Salt and pepper; Chives, for serving

A cozy one-pot supper and a delicious way to use leftover baked potatoes—finished with bacon, cheddar and chives.

Total: 35 minutesMakes: 6 servings

How to make it

Cook the bacon until crisp, then transfer it to a plate and reserve the drippings.
Sauté the onion in the drippings with the butter until softened.
Stir in the flour and cook for 1 minute. Slowly whisk in the milk or milk-and-broth mixture.
Add the potatoes and simmer until the soup thickens.
Stir in the cheddar and sour cream. Season to taste and serve topped with bacon and chives.

Holly’s note: The soup thickens as it rests. Add a splash of milk when reheating leftovers.