Creamy Baked Potato Soup with Bacon & Cheddar

Directions

Bake potatoes ahead of time and refrigerate.

In 3 quart or medium soup pot, brown bacon until crisp, remove with a slotted spoon and set aside.

Pour off all fat except 1 tablespoon and add butter.

Add onions and sauté 5 minutes over medium heat until soft, but not brown.

Stir in flour; stir and cook for 1 minute.

Add broth, bring to a boil and cook for 2 minutes.

Peel and dice potatoes.

Add diced potatoes, half-and-half, and sautéed bacon.

Simmer for 10 to 15 minutes.

Add cheese and green onions. Stir until cheese is melted.

Sprinkle additional cheese on top, and serve with crusty bread.