Loaded baked potato soup
|Serves:||6 to 8|
|Cooking Method:||Stove Top|
|4 medium||potatoes, already baked|
|1 pt||heavy cream|
|1 pt||sour cream|
|1 pt||cheddar chesse sauce|
|10 slice||bacon, cooked and crumbled|
|6 oz||roux (butter and flour mixture)|
Had baked potatos on menu used leftovers for potato salad sometimes had more then needed an employee suggested make loaded soup because you were known for you soup specials and that how it started.
This is a really tasty soup. I love cheese and bacon so it was an immediate magnet for me and I sure wasn't disappointed!
I chose to leave the skins on the potatoes when I cut them up, and really liked the end result. When my husband tried the soup, though, he thought he might like it better without the skins. This is a matter of taste, so feel free to experiment and make it your own.