Ultimate fully loaded baked potato soup

If you go to Queen’s, you’re well aware of the drop in temperature we are currently experiencing. In preparation for the looming winter vortex, this soup will keep you nice and warm and your taste
buds happy.

Making soup after a cold day on campus can be extremely comforting and can have so many variations. Don’t like potatoes? Try carrots or cauliflower. Like your soup a little thicker?
Don’t add as much milk. With so many choices, you’ll be making soup until the cold lets up. This hearty soup, in particular, is a personal favourite of mine.

2 tbsp. butter
3 cups diced potato
½ cup onion
2-3 strips of bacon
1 spoonful of flour
10 oz. chicken stock
½ cup milk
½ cup cheddar or marble cheese
1 spoonful sour cream
Salt and pepper to taste

1. Start by putting potatoes into a bowl with 1 tablespoon of water. Place potatoes in the microwave and heat for three to four minutes or until potatoes
are soft.
2. In a large pot, melt butter on medium heat. Then add the onions and potatoes. Let them cook until soft.
3. When soft, pour in the chicken stock. Turn the heat down low and cover with lid.
4. While the vegetables are simmering, cut the bacon into small pieces and cook. Once the bacon is done, remove it from the pan and add equal parts flour to the bacon grease.
Whisk the two together until combined, and then add to the vegetables and stock. This adds a lot of flavour!
5. Blend the contents of the pot together until smooth. Add milk and blend again. Add salt and pepper to taste.
6. Mix in bacon bits and cheese until melted.
7. Serve with a big scoop of sour cream and any leftover bacon bits and cheese to garnish.

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