Loaded Baked Potato Soup
This soup melts in your mouth on cold days and is even better in a bread bowl! Tender potatoes swirl with melted cheddar in creamy broth.
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Cooking tools:
- Microwave
- Fork
- Chef's knife
- Cutting board
- Skillet
- Stove
- Pot
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Plate
Ingredients
- 4 potatoes, scrubbed
- 8 slices, bacon
- 4 tsp unsalted butter
- 3 garlic cloves, minced
- 1⁄3 cup yellow onion, diced
- 1⁄3 cup all-purpose flour
- 2 cups whole milk
- 3/4 cup half and half
- 2 cups chicken stock
- 1 tsp salt
- 1/2 tsp garlic powder
- 1⁄4 tsp pepper
- 2 cups Borden® Mild Shredded Cheddar Cheese
- 1 cup sour cream
- 1/2 cup finely diced green onion, for garnish
- 1/4 cup cup sliced jalapeños, for garnish
- 8 individual boule, cooped out for soup bowl
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