School is back in, which means so are dinners that are easy to cook and clean up after! And this easy loaded baked potato soup is one of our favorites!
Heat a soup pot over medium-high heat. Add bacon and cook until done. Remove bacon, set aside and crumble.
Pour out all but 3 TBSP of bacon grease. Or if you prefer, you can dump all the bacon grease and add 3 TBSP of butter instead. Add onion and saute until the onion is soft. If you are not a fan of onions, you can skip the onions, it will still taste great.
Once the onion is cooked (if using onion), add the flour and stir until well mixed.
Stir in the chicken broth. Add potatoes, milk and 2/3 of the bacon bits and bring to a boil. Reduce heat to low and simmer until potatoes are tender (12-15 minutes). Stir occasionally so that the bottom does not burn.
When the potatoes are soft, you can leave it chunky if you prefer. However, I like to use my immersion blender and mash a little bit of it up, while still leave chunks.
Then stir in the cheddar cheese and sour cream. Season with salt and pepper to taste. And serve with garnishes on top: cheese, bacon, green onion)