• Cheesy Baked Potato Soup


    • • 1 cup Cheddar Cheese, shredded
    • • 2 cups Milk, or Heavy Cream for extra creamy soup
    • • 2 tablespoon Butter
    • • 1/2 cup Sour Cream
    • • 5 baking potatoes
    • • 1 small onion, finely diced
    • • 12 strips bacon, chopped
    • • 1 cup chicken broth
    • • 1/4 cup chopped chives
    • • Salt and pepper to taste


    Preheat oven to 375 degrees. Bake all 5 potatoes for 35-40 minutes or until done. When done, place in refrigerator until cool enough to remove most of the skin. Potatoes should be soft to where the pulp will fall apart. In a large pot on medium heat, add butter and chopped bacon. Cook until bacon is almost done. Add diced onion and saute for five minutes. Add chicken broth and milk. Letting mixture come to a light boil. Add roughly chopped potatoes and stir until thick and creamy. If mixture is too thick add more broth. Add two heaping tablespoons of sour cream and 1/2 cup of shredded cheddar cheese and stir. Season with salt and pepper. Simmer for 10 minutes on low. Pour into serving bowls and top with cheese, bacon, and a dollop of sour cream. Sprinkle with chives.