Loaded Baked Potato Soup
6 whole Yukon Gold potatoes (medium)
½ cup chopped onion
1 – ¼ cup chicken broth
2 tablespoons olive oil
3 tablespoons flour
2 cups milk
¼ C. teaspoon pepper
½ teaspoon salt
3 slices bacon (cooked)
⅓ cup grated cheese (any variety)
1 whole green onion, thinly sliced
Peel potatoes and cut into pieces the same size. Boil in a saucepan with water for about 15 minutes or until potatoes are tender. Drain and set aside.
While the potatoes are cooking, heat oil in a deep skillet and cook onion over medium heat for 5-7 minutes face until onions are soft and translucent. Add the chicken broth and bring to boil.
In a small bowl, combine flour and milk 1 / 2 cup. Whisk until well blended. Add milk and flour mixture and remaining milk in a saucepan with the onions. Bring to a boil, stirring often. Boil for 1 minute. Remove from heat and stir in salt and pepper.
Take half the potatoes and mash them coarsely with a fork. Add these and the remaining potatoes in the soup and mix well.
Garnish with your choice of bacon, cheese and chopped onion.