Loaded Baked Potato Soup - really bad for you :)

This is a soup that will stick to your ribs and keep you warm and toasty all day.  It will also increase your cholesterol by 2 points per serving.

Ingredients

• 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes
• 6 slices Bacon, Diced
• 3 Tablespoons Butter
• ½ whole Onion, Chopped
• 2 cloves Garlic, Minced
• ⅓ cups Whole wheat flour
• 6 cups Chicken Stock
• ½ teaspoons Sea Salt
• 2 teaspoons Ground Pepper
• 2 cups Shredded Cheddar Cheese
• 4 whole Scallions Sliced
• 1 cup Greek Yogurt

 

Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside.

In a large stock pot brown the diced bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease.

Add 3 tablespoons butter to the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.

While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.

Add 1/2 of the crumbled bacon,  cheddar cheese, 2/3 of the scallions and Greek yogurt into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
Serve soup topped with remaining bacon, cheddar cheese, and scallions.

From: http://tastykitchen.com/blog/2012/10/fully-loaded-baked-potato-soup/