Loaded Potato Soup

• servings: 15 servings
• total time: 40 minutes

Ingredients

1 package (12 oz) bacon

1 1/2 cups chopped onion

6 cups Progresso™ chicken broth (from two 32-oz cartons)

2 lb baking potatoes, peeled, cubed

2/3 cup butter

3/4 cup Gold Medal™ all-purpose flour

4 cups milk

1 teaspoon salt

1 teaspoon freshly ground pepper

1 container (8 oz) sour cream

2 1/2 cups shredded sharp Cheddar cheese (10 oz)

Directions

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in half of the bacon, the sour cream, 2 cups of the cheese. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese.

Nutrition

• Calories: 362
• Total Fat: 2 1/2
• Saturated Fat: 14 g
• Sodium: 863 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Protein: 13 g