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Burche’s Baked Potato Soup
Ingredients:
12 slices bacon
2/3 cup unsalted butter
2/3 cup all-purpose flour
3 cups swanson chicken broth
4 cups heavy whipping cream
4 large baked potatoes, peeled and
cubed
4 green onions, chopped
1 cups campbells Cheddar cheese sauce
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in chicken broth & heavy whipping cream, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring frequently until potatoes are tender.
3. Reduce heat and mix in bacon, onions, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until ingredients have blended well together and serve.
Bon Appétit

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