Fully Loaded Baked Potato Soup

Fully Loaded Baked Potato Soup is my favorite soup from Chili's so you know I had to find some recipes and learn how to make it. Usually when I make it, the soup will last me a couple of days. I did not add chives this time but either way it turned out great. If you try it, let me know how it turned out.

Ingredients

8 Regular Baked Potatoes

6+ slices of Bacon (cooked & diced)

1/2 whole Onions, (Chopped)

3 cups of Shredded Cheddar Cheese

Sour Cream (or sour cream with chives)

Chives

6 Tablespoons of Butter

1/3 cups of All-purpose Flour

4 cups of Chicken Stock

1/2 teaspoons of Sea Salt (or regular salt)

2 teaspoons of Ground Pepper

Preparation

In a large stock pot brown the bacon over medium heat. Remove bacon from the pan and drain off the grease once its crispy or to your liking. Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add flour and stir it until absorbed by the butter and cooked, about 1-2 minutes.While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato, sea salt and pepper. Cover pot and continue to cook over low heat. Add 1/2 of the crumbled bacon and 2 cups of cheddar cheese into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted. Serve soup topped with remaining bacon, cheddar cheese, and sour cream.