Loaded Baked Potato Soup

Have you ever had this stuff?  I've never had soup this creamy.  I took Mrs. Sweet's advice for superbowl sunday and she did not disappoint.  Add in a little queso with chorizo to start the game out and we were set!

Baked Potato Soup

Serves 3 - slightly adapted from How Sweet

10 - 12 small red skinned potatoes, boiled until tender (not mashed potato tender - baked potato tender) and chopped with skins on

2 tablespoons butter

2 tablespoons flour

1 cup heavy cream

2 cups skim milk

1/2 cup chicken stock, if needed (I did not need this)

1 cup grated cheddar cheese

green onions, chopped

6 slices bacon, baked and crumbled (you can bake on a cooling rack set in a baking pan to keep out of the grease)

1.  Heat a large pot on medium heat. Once hot, add butter, melt, then flour, and whisk into a roux. Add heavy cream, and skim milk, continuously stirring until thickened. Stir in cheese, making sure it doesn’t stick to the bottom. Simmer for about 10-15 minutes to let it thicken up. Depending on desired consistency, add chicken stock. Stir in potatoes and heat through to warm, season with salt & pepper.  Serve in bowls topped with crumbled bacon and diced green onions.  This soup only got better the next day. I would suggest doubling the recipe if you want leftovers or are having people over.

I think my bowl was half eaten when I took this picture...opps!