We enjoy this on especially cool Saturdays. I can get everything in the pot and let it heat for several hours. Yummo!
Loaded Baked Potato Soup
4 bacon strips
1 Tbsp. dried minced onion
2 Tbsp. bacon drippings, reserved
6-8 potatoes, peeled, chopped into bite-sized pieces
Water to cover potatoes
1 Chicken-flavored bouillon cube
1 stick butter or margarine
1 1/2 cups Milk
1 cup shredded colby-jack cheese
1 cup sour cream
In fry pan, cook bacon to crispy. Turn off heat. Remove 2 Tbsp. bacon from pan and drop in minced onions while grease is still hot.
Placed potatoes in stock pot with lid and just cover with water. Bring to boil and cook until potatoes are just fork tender. Lower heat to medium, add chicken bouillon cube and butter and stir until butter is melted. Add milk, crumbled bacon and bacon drippings and heat through. Cover and allow to cook for at least one hour on low simmer. Just before serving, stir in cheese until melted.
For sour cream: You can either stir it in until its fully incorporated or you can ladle soup into bowls and serve with dollop of sour cream. It not only brings a great flavor, it helps cool the soup down a bit.