Loaded Baked Potato Soup

Happy Monday everyone! Today I'm writing a post that I've wanted to write for a long time, I'm finally sharing my favorite baked potato soup recipe! I don't remember where I originally got this recipe from but I've made a couple little tweaks since first making it. The first time I made this was probably about a year ago and it quickly became one of mine and Austin's favorites. I actually had never had loaded baked potato soup before I made this and I didn't realize that there were actually pieces of potato in it. Let me know if you try this recipe out and whatchya think!

The most time consuming part of this soup is dicing all of the potatoes. It takes me about 20 minutes, I obviously need  to figure out a faster way to do this.

All of the ingredients needed:
3 Russet potatoes, peeled and diced
5 Tablespoons unsalted butter
1/2 C All purpose flour
3 1/2 C Milk
2 Green onions, chopped (I always end up using more than 2, you can really use any many as you'd like)
1 C Shredded cheddar cheese
1/2 C Sour cream
Salt & pepper to taste

Melt butter in large pot over medium heat. Whisk in flour until lightly browned (about 1 minute). Gradually whisk in milk, and cook, whisking constantly until thickened (about 1-2 minutes). 

 

Stir in potatoes and green onion. 

 

Bring to boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream and salt and pepper.

 

Spoon into bowl and top with green onion, bacon bits and cheese.