This loaded baked potato soup will make your whole family happy! Thick, hearty, and so good, with cheddar cheese, bacon, sour cream, and green onions.
Place the bacon in a large pot over medium heat, and cook until crispy.
Using a slotted spoon, remove the cooked bacon from the pot and drain on paper towels. Set aside.
Saute the potatoes for a few minutes in the bacon fat.
Add the scallions, and stir.
Pour in the chicken stock, and allow the mixture to come to a simmer.
Simmer the soup until the potatoes are tender.
Turn the burner down to low heat, and stir in the cream.
Optional: use a stick blender to puree some of the vegetables, while still maintaining a few bigger chunks.
Add the cheese, a handful at a time, stirring after each addition, and allowing the cheese to melt before adding the next handful.
Stir in about 2/3 of the bacon and the sour cream.
Garnish each bowl of soup with additional cheese, remaining bacon, sour cream, and scallions.
A few more comforting winter meals: