Peel and dice potatoes into 1/2 inch pieces. Trim and thinly slice
scallions, separating whites from greens. In a large microwave bowl,
combine potatoes with 1 tsp. garlic powder and salt and pepper. Toss.
Cover and microwave until tender, 7 minutes. Sed aside.
Fry bacon, reserving 2 Tbl. drippings in a small bowl. Chop when
cooled. Prepare cream sauce with 3 Tbl. butter, flour and milk. Set
aside.
In a large pot combine scallion whites, 1 tsp. garlic powder, bacon fat
and 1 Tbl. butter. Cook until the scallions are tender, 30-60 seconds.
Add the cream sauce and 4 Cups water.
Whisk 1 Tbl. cornstarch with water. Add cooked potatoes to pot
along with cornstarch mixture and cook until soup has thickened, about 7 minutes.
Add another cornstarch slurry if not thick enough. Reduce heat to
low. Add cheddar and half the chopped bacon, and stir until cheese is
melted. Add your toppings when served.
Serving
Suggestions
This was really good.
Originally Submitted
6/2/2024
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