Loaded Potato Soup

Thick, creamy potato soup topped with bacon and cheddar.

• 2 1/2 lb potatoes, peeled and cubed
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 6 slices bacon
• Salt and black pepper
• Green onions for topping (optional)

Instructions

1. Cook the bacon. Cook it in a large pot until crisp, then chop. Keep 1 tbsp of the fat in the pot.
2. Simmer the potatoes. Cook the onion in the fat for 5 minutes. Add the potatoes and broth and simmer 15–20 minutes until very tender.
3. Make it creamy. Mash about half the potatoes right in the pot. Stir in the milk and 1 cup of the cheese until melted.
4. Serve. Season, then top with bacon, the remaining cheese and green onions.

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