Homemade Loaded Baked Potato Soup
8 slices of bacon roughly chopped into small bits
3/4 cup of butter
2/3 cup all-purpose flour
6 cups milk (I use whole milk)
6 medium russet potatoes or 4 large baking potatoes, baked, peeled and cubed (I leave about 1/2 the skins on)
1/2 cup chopped green onions, additional for garnish
1 cup shredded sharp cheddar cheese, additional for garnish
1 cup sour cream
1 box/container of chicken broth (I think it's a quart?)
In large stock pot on medium heat, brown bacon bits and reserve some for toppings. Leave remaining bacon bits and grease in the pot. Add the butter and stir until melted. Whisk in flour slowly, and continue to stir for smooth consistency. Once all flour is added, stir for an additional 2 minutes.
Begin adding milk one cup at a time, slowly. Whisk each cup into the flour and fat mixture as it's poured in. Cool or cold milk will cause the roux to thicken momentarily, so continue to whisk/stir to keep clumps out of the base.
When all milk is incorporated, add diced potatoes and green onions. At this point, I add about 2 cups of chicken broth as well to keep the soup from being too thick. Bring the soup to a boil, then simmer on low. Add the cup of cheese, cup of sour cream, and any additional chicken broth to reach desired consistency.
The soup is like lava, so I caution you to not serve it immediately, but let it sit for a moment.
Add sour cream, cheese, bacon bits, and green onions as a garnish. Salt and pepper as desired.
The soup will thicken as it sits, but I just pour more chicken broth into the mix and give it a stir if needed.
I think croutons would be great addition as well, but we enjoyed it all by its lonesome.