Loaded Baked Potato Soup
Ingredients:
4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2% low-fat milk, heated
5 ounces sharp Cheddar, grated
Salt and pepper to taste
4 ounces sour cream
3 tablespoons finely chopped fresh chives
Directions:
1. Place the potatoes on a roasting tray and bake for 45 minutes. When done, a fork should pierce the potatoes easily.
2. Slice the bacon into thin strips and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
4. Add the flour to the drippings in the pot and stir to combine. Cook until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate.
5. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
6. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
7. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, sour cream and season with salt and pepper. Stir until the cheese has melted. Remove from the heat.
8. Ladle the soup into bowls, garnish with remaining bacon bits, grated cheese and chives.
Recipe derived from http://www.foodnetwork.com/recipes/guy-fieri/fully-loaded-baked-potato-soup-recipe.html