1. Preheat oven to 400 degrees F. Arrange potatoes in
a pan and cover with foil. Bake for 45 minutes or
until desired doneness. Set aside. Arrange bacon
on sheet pans, and cook until crispy, flipping
occasionally.
2. Drain and crumble or chop bacon (reserve 1/2 of
grease if using in the recipe) and place in a
large stock pot with the sweet onion, and half of
the green onion. Cook over medium heat until onion
is caramelized. DO NOT DRAIN THIS FAT.
3. Add butter or reserved bacon grease to the pan
and allow it to melt. Slowly stir the flour
into the bacon and onion mixture until it's a
smooth paste. Continue cooking for an
additional 4 minutes on medium heat.
4. Reduce heat to low, and slowly stir in the
cream and milk. Raise heat to medium-high and
bring to a boil, stirring frequently.
5. Reduce heat; add cheese, sour cream, parsley, and
potatoes. Add salt and pepper to taste. Simmer for
15-20 minutes, uncovered, or until the desired
thickness.
Originally Submitted
9/25/2014
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