LOADED BAKED POTATO SOUP
Ingredients
For the Soup Base
1 (12 oz / 340g) package bacon, chopped (about 12 slices)
1½ cups (150g) onion, finely chopped
6 cups (1.4L) chicken broth (low-sodium preferred)
2 lbs (900g) baking potatoes (Russet or Yukon Gold), peeled and cubed (~1-inch pieces)
For the Creamy Roux & Milk Base
⅔ cup (1½ sticks / 150g) unsalted butter
¾ cup (90g) all-purpose flour
4 cups (950ml) whole milk (do not substitute with skim—it affects thickness)
For Seasoning
1 tsp salt (adjust to taste based on broth and bacon saltiness)
1 tsp freshly ground black pepper
For the “Loaded” Mix-ins
1 cup (150g) diced cooked ham (or leftover roast pork)
1 (8 oz / 225g) container sour cream
2½ cups (10 oz / 280g) shredded sharp cheddar cheese, divided
¾ cup (30g) green onions, sliced, divided
Reserved crumbled bacon (from above)
Step-by-Step Instructions
1. Cook Bacon & Sauté Onion
