Good morning here we will give you a recipe fully loaded baked potato soup which is delicious The way preparing it is very very easy. You just need to be careful to get results from fully loaded baked potato soup which has aroma and taste that can evoke our tastes.

So that the result of fully loaded baked potato soup, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare fully loaded baked potato soup the delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings used for prepare

1. Prepare 6 bacon strips
2. Prepare 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
3. Prepare 1 medium white onion
4. Take 4 carrots
5. Prepare 2 celery stalks
6. Use 3 medium potatoes
7. Prepare 1/2 cup all-purpose flour
8. Prepare 1 quart half and half (up to 1 quart)
9. Prepare 2 green onions
10. Take 1/2 cup shredded cheddar cheese
11. Take 1 kosher salt
12. Use 1 fresh cracked black pepper

Preparing the Baked Potato Soup In a large pot or dutch oven, cook diced bacon over medium heat until just browned. Drain on paper towel and set aside. Peel and coarsely mash the baked potatoes. (I like to leave a little bit of peel for looks and texture!) Pour the milk into a large Dutch oven. Sprinkle the flour over the milk, whisking it in as you add it, so that there are no lumps.

How to make:process Fully Loaded Baked Potato Soup:

1. Prep: Cut the raw bacon into one inch strips. Slice the sausage into 1/4 inch rounds. Peel the carrots and finely dice them, the white onions, and the celery. Peel and dice the potatoes into roughly one inch square chunks. Finely slice the green onions. If your cheddar is a block, shred it.
2. Put a soup pot on the stove over medium heat and let it warm up empty for a few minutes.
3. Meanwhile, prepare a plate with a couple of paper towels laid over it, and have a couple more paper towels handy.
4. Drop the bacon chunks into the soup pot. Watch out for the sizzle-pop. Stir these regularly to keep them from sticking. Cook them past done, almost to the point of burning. Turn heat down to medium low and pull the pot completely off the heat. Remove the bacon, ideally with tongs, and place it on the toweled plate. Cover with the other paper towels and carefully press down - WITHOUT BURNING YOURSELF - to soak out the grease. However, retain all of the bacon grease in the soup pot. The bacon itself can be set aside. You won't need it again until serving time.
5. Put the pot back on the medium-low stove. Add 1/4 cup of the flour. Mix it into the grease to form a roux. Add as much of the rest of the flour as you need to make the roux thick. Depending on how much grease the bacon put off, you may need more or less flour.
6. Add the celery, onions, and carrots to the roux. Mix well, raise the heat back to medium, and cook 3-5 minutes until the veggie juices start to release. Stir the little bit of liquids into the roux. Don't let the roux burn. Decrease heat if need be.
7. When the roux is thick and bready, reduce heat to medium low and stir about half a cup of the half and half into the roux. This makes things quite doughy. Add the potatoes and sausage, then cover them with the rest of the half and half (and milk if you want to thin the broth some). Add salt and pepper, stir.
8. Slowly bring the heat up to a boil, then reduce again to a simmer. Cover it and let it cook for 10-15 minutes. Stir and unstick the pot a few times throughout.
9. When you can cut straight through the potatoes easily with a wooden spoon, it's done.
10. Crush the crispy bacon you made earlier into tiny bits. Serve the soup in a bowl with cheddar cheese, green onion slices, and the bacon bits as garnish.
11. Done and ready to serve!

Heat the flour/milk mixture over medium heat, whisking occasionally, until thick and bubbly. Directions: Heat a large skillet over medium high heat. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add in peeled and diced potatoes and chicken broth.

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