Loaded Baked Potato Soup

Erin: Baked potato soup is amazing, even more so when you can make it at home :) It has been so cold in DC lately and I thought soup would be the perfect way to warm up. So on lazy Sunday night, I whipped this up and it was amazing.

Ingredients: 

4-5 red potatoes

2  teaspoons olive oil

1/2  cup chopped onion

1 1/4  cups chicken broth

3  tablespoons all-purpose flour

2  cups milk, divided

1/4  cup sour cream

1/2  teaspoon  salt

1/4  teaspoon freshly ground black pepper

5 bacon slices, crumbled

1/3  cup shredded cheddar cheese

What to do:

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.