On the Menu Today~
Loaded Baked Potato Soup~
Loaded Baked Potato Soup
frozen chopped onion and green pepper mix
bacon, cooked until crisp
1 (30 oz) bag
frozen shredded hash browns
3 to 4 cups
shredded cheddar cheese
salt and pepper,
shredded cheese, sliced green onions, chopped bacon, croutons
- Heat the 2 tablespoons butter in a 2 quart Dutch oven or large pot over medium heat. Cook and stir onion and pepper mix until tender. Crumble the bacon into the onion mixture and stir in the potatoes. Pour in enough water to cover mixture.
- Simmer the bacon and potato mixture over low heat until potatoes are tender and flavors have blended. About 2 hours.
- Combine the flour and remaining 1/2 cup butter in a saucepan over medium heat. Cook and stir until mixture is smooth and lightly golden brown, about 5 minutes. Whisk the milk into the flour-butter mixture until thickened. Add the cheese and stir until melted. Stir flour/butter mixture into soup until well combined. Season and serve with any of all of the additional ingredients.