Loaded Baked Potato Soup

I've tried quite a few potato soup recipes in my life, but I have to admit that this is one of the best I have ever eaten. My whole family loved it, and quickly finished off the leftovers the next day. On a chilly Fall night, this creamy, cheesy soup really hits the spot. I served it with Ultimate Cheddar Bay Biscuits and it was a delicious and satisfying meal.

Like the bread bowl? You can find the recipe to make them yourself HERE.

Loaded Baked Potato Soup

Ingredients

4 baking potatoes
1/2 cup butter
4 cups milk
2 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
12 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
1 - 8 oz container sour cream

Directions

Scrub potatoes clean and bake in a 350 degree oven for 1 hour, or until soft. Scoop out the inside of the potatoes and set aside.
Cook bacon until crispy, crumble and set aside.
Melt butter in a large pot over medium heat.
Add the milk, chicken broth, potatoes, salt, pepper and bacon. Stir well and cook for 10 minutes, or until soup is heated through.
Add the cheese and stir occasionally until the cheese melts, about 5 minutes.
Mix in sour cream until well blended.
Taste for seasonings and serve immediately.
Garnish with chopped green onions, additional bacon and shredded cheese if desired.