Loaded Baked Potato Soup
  • 12 slices Bacon
  • 2/3 cup Butter no substitutes
  • 7 cups Milk we use whole milk
  • 4 large Baking Potatoes
  • 1/4 cup Minced Chives
  • 1 1/4 cup Shredded Cheese Sunset View Deep Seneca
  • 1 cup Sour Cream
  • Salt & Pepper to taste
  1. Bake the potatoes--let cool and peel away the skin

  2. Dice cook bacon until crispy--drain on paper towel, and crumble In a large stockpot, heat the butter over medium heat until melted--add the flour to make a roux--whisk the roux until it is LIGHTLY BROWN (don't let it burn) 

  3. Add the milk and whisk continually

  4. Add the cubed potatoes and the chives.  

  5. Bring mixture to a boil stirring often to keep from burning on the bottom. Once boiling, turn down the heat to low and let simmer for about 10 minutes. (the soup should have thickened by this time--if not, let simmer a little longer) 

  6. Add the bacon, sour cream and cheese

  7. Mix until the cheese is melted. Add salt and pepper to liking. Ladle into bowls and top with additional cheese, chives and bacon if desired. ENJOY