Loaded Potato Soup

Ingredients:

4 (6 oz) red potatoes
2 tsp EVOO
½ cup onion diced
1 ¼ cups Chicken Broth
3 Tbsp flour
2 cups 1 or 2% milk, divided
¼ cup sour cream
½ tsp salt
¼ tsp black pepper
3 bacon slices, cooked and diced
Shredded cheddar cheese
Sliced thinly green onions

Directions:

Diced potatoes and steam in microwave on high for 7-10 min until tender.
While potatoes steam, heat oil in a saucepan over med-high heat. Add onion,; sauté 4 min, add broth. Combine flour and ½ cup milk; add to pan with 1 ½ cups milk. Bring to a boil: stirring often. Cook 1 min. Remove from heat; stir in sour cream, salt and pepper.
Add potatoes; coarsely mash potatoes into soup until you get the consistency that you want. Cook for an additional 15 min.
Serve topped with cheddar cheese, bacon and green onion slices on top.

Yield: 4 Servings
As a Note: I double to triple this recipe, the soup is delicious heated up the next day.

Pairing: Chardonnay, Viognier, Soave or Pinot Noir

Loaded Potato Soup

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