Baked Potato Soup is rich and creamy and has all your favorite potato fixin's cooked right inside this luscious soup. It comes fully loaded with cheese, bacon, and sour cream! This dinner is utterly life changing. This simple recipe is incredibly popular and you are going to love it!

• 8 slices thick cut bacon
• 1 onion, diced
• 1/2 cup all-purpose flour
• 5 cups chicken stock
• 5 russet potatoes, baked, peeled and smashed
• 1 teaspoon dried parsley flakes
• 2 cups half & half
• 1 cup sharp cheddar cheese, grated
• 1 cup sour cream
• salt & pepper to taste

1. In a large heavy bottom pot (or Dutch oven), cook bacon until crisp; remove bacon
from pan with a slotted spoon and place on a plate. Crumble bacon and set aside.
2. Cook the onion in the bacon drippings until translucent; sprinkle in flour, stir and cook
for one minute, stirring constantly.
3. Gradually add chicken stock. Cook the soup, occasionally stirring until thickened and
bubbly. Add in the smashed potatoes and bacon. Stir to combine.
4. Add parsley and half & half; cook for 10 minutes.
5. Add about a cup of hot soup to a small 4 cup bowl. Add sour cream stir to combine.
This step will help the sour cream incorporate into the soup without getting lumpy (a
great tip from one of our readers). Pour sour cream soup into the pot. Stir in cheese
and taste. Add salt and pepper as desired.
6. Serve and enjoy!

DONNA'S NOTES
1. Half and half is a dairy product found in the US. It is made up of half cream and half
milk. You can substitute accordingly or substitute with one of the other. All cream will
make the soup richer, and all milk will make it lighter.
2. You can substitute 5-6 cups of smashed/mashed potatoes for the five baked potatoes.