Loaded Potato Soup

 ~  Mary ~

 Ahhhh February, it may be the shortest month day wise, but it’s always been the longest lasting in my eyes. It’s the month that winter decides to tighten its icy grip, and we all decide it’s time to hunker down. But this year, this year  February has decided to greet us with a full week of weather in the upper 40’s.  Honestly, I’m speechless, and I’m still going to have my potato soup, but I might just round it off with a popsicle for dessert!

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Loaded Potato Soup
 

In heavy sauce pan melt:
 2/3 Cup Butter
 Whisk in and cook until smooth and lightly browned.
 2/3 Cup Flour
 1 tsp Kosher Salt
 ½ tsp Pepper
 Gradually stir in
 4 Cups Chicken Broth
 4 Cups Diced Potatoes
 Stir while bringing to almost a boil.
 Reduce heat, and simmer until potatoes are cooked through.
 Add:
 4 Cups Milk
 Simmer another 10 Minutes
 Turn heat to very low, or off, and mix in:
 1 Cup Sour Cream
 ½ Cup Cooked Diced Bacon
 1 Heaping Cup Cheddar Cheese
 1 tsp Kosher Salt
 ½ tsp Black Pepper
 2 tsp Liquid Smoke
 1 Cup Chopped Green Onions

 Continue to cook stirring frequently until the cheese melts.