Loaded Spud soup

I've played around with this every time I've done it. One time I added some leftover cooked broccoli (which was delish), and one time I used cream to thicken it instead of milk and flour. That was insanely rich and tasty, but it couldn't be eaten very often unless the goal is to be a living marshmallow-shaped person...lol


Loaded Spud Soup
(Makes a large pot)


10-12 Russet potatoes
Package of bacon
½ large onion
2 ½ cups milk
3 (14oz.) cans chicken broth
1-2 cups of water
¼ cup flour
Salt & pepper
Shredded cheese, any kind
Green onion and any toppings you would put on a baked potato- optional

Cook bacon well and set aside. Save drippings. Chop onion up finely and cook in bacon drippings until translucent. Strain out and set aside. Peel potatoes, cut into bite size pieces. Bring water, broth, and most of the milk to simmer in a soup pot. Whisk small amounts of flour into remaining milk in a bowl until a thin “paste” forms. (This is important-if you dump the flour into the pot, it won’t blend very well, and gets lumpy.) Wisk into soup pot. Add potatoes. Make sure heat is at Low to Medium Low. Cover with lid and let boil until potatoes are almost tender, and then add onions. Continue boiling until the largest potato pieces are soft in the center. After soup settles, you may want to add more chicken broth or water- it’s up to you.
Top with bacon and shredded cheese, salt and pepper.