Loaded Baked Potato Soup

I made Loaded Baked Potato Skins for the Superbowl. I used the leftover ingredients today to make this soup for lunch today!

you can find it here

I scaled the recipe down to 6 people from twelve! Took maybe 30 minutes to cook. I am sure the longer it cooks the better it is!

• 4-1/2 baking potatoes (I used leftover flesh from the potato skins)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup bacon bits, divided
• 2 green onions, chopped (I used the yellow onion I had on hand)
• 5 ounces shredded Cheddar cheese
• 1/2 (8 ounce) container sour cream

1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

enjoy!