With fall temps comes hearty soup recipes. If you’re a fan of creamy soups give this Loaded Baked Potato Soup a try.
- 6 potatoes, peeled and cut into 1/2-inch cubes
- 1 carton (32 ounces) chicken broth
- 12 ounces bacon
- 1 onion, chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups (8 ounces) sharp cheddar cheese, grated
- 2 cups milk
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup sour cream
About the Author: Becky Tarala, author of The Two Bite Club, is a stay-at-home mom to two whose food blog features recipes from my family’s past as well as simple favorites. Becky is a hopeless optimistic, vegetable gardener, coupon-aholic, cookbook hoarder, and potato lover.