Loaded Baked Potato Soup

Angelia Beal

12 slices bacon
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, such as russet
1/4 c. minced chives
1 1/4 c. shredded sharp cheddar cheese
1 c. sour cream
salt and pepper to taste

Bake the potatoes in a 400 degree oven for 45 minutes-1 hour. Remove from oven and cool slightly. Peel skin away and cut into small cubes.

While potatoes are baking, cook bacon ina skillet for about 15 minutes until brown and crispy. Drain the bacon and remove excess grease. Cut bacon into smalll pieces.

In a large stockpot or Dutch oven, heat butter over medium until it is melted. Add flour and use a whisk to quickly mix flour and butter to make a roux. Continually whisk roux until it turns light brown and gives off nutty aroma. If it burns, toss it and start over.

Now add the milk to the pot, slowly at first. Whisk continually while milk is added. Once milk has been added, add baked potato cubes and chives. Bring to a boil, stirring often to keep the soup from burning on bottom of pot. Once it reaches a boil, turn down temperature to low and let simmer 10 minutes. The soup should have thickened by this point. Add the bacon, sour cream, and cheese. Mix until cheese is melted. Add salt and pepper as needed.

Serve with additional bacon bits, cheese, and chives on top.....makes a great main dish!