fully loaded baked potato soup

How To Make fully loaded baked potato soup

• 
  Step 1
  Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. (See Note Below)
• 
  Step 2
  When the potatoes have cooled enough to touch, peel the potatoes. While potatoes are cooling, pour milk and cream into a saucepan and scald over medium heat. Whisk occasionally to keep from sticking. DO NOT BOIL!
• Step 3
  When little bubbles start forming around the edge of the milk, and the milk makes a sizzling noise when splashed on the inside of the saucepan, it's done. Scalding will keep the mixture from separating. Add salt, white pepper, granulated onion, and butter.
• 
  Step 4
  Dice potatoes and add four of the five potatoes to milk mixture and simmer about 20 minutes. Remove it from the heat and let it cool slightly.
• 
  Step 5
  Process mixture with your boat motor (immersion blender), or process in an electric blender in batches. Set aside the 5th diced potato. Dice should be about 1/4" - 1/2".
• 
  Step 6
  To the pureed potatoes add sour cream (optional), chives and 1 cup shredded cheddar cheese; mix well. Add remaining diced potatoes and simmer on very low, stirring frequently for about 15 - 20 minutes. If soup is too thick add chicken broth as needed to reach desired texture. Soup will thicken as it simmers.
• 
  Step 7
  Taste and adjust seasonings again. When ready to serve ladle into individual bowls and garnish with extra cheddar cheese, bacon, chopped green onions or chives, and sour cream. Enjoy!
• 
  Step 8
  *NOTE: For faster preparation of the potatoes, instead of baking them, puncture the potatoes several times with a fork and bake in the microwave oven until done.
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