Fully Loaded Baked Potato Soup

 This is an absolute family favorite and a great meal for winter!

FULLY LOADED BAKED POTATO SOUP

4 whole extra large baked potatoes or 8 regular baked potatoes
5 slices bacon, diced
6 Tbsp. butter
1/2 whole onion, chopped
2 cloves garlic, minced
1/3 cup all purpose flour
4 cups chicken stock
1/2 tsp. salt (or to taste)
2 tsp. ground pepper (or to taste)
2 Tbsp. olive oil
3 cups shredded cheddar cheese
4 whole scallions, sliced
1 cup greek yogurt or sour cream

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

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

3.  Add 4 Tbsp. butter to the brown bits at the bottom of the stock pot.  Add onion and continue to cook over medium heat until the onion is carmelized.  Add minced 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 salt and pepper.  Cover pot and continue to cook over low heat.

4.  In a large saute pan, add 2 Tbsp. of butter and 2 Tbsp. of olive oil over medium-high heat and heat until all of the butter is melted.  Add the chopped potato skins and fry them until crisp and heated through.

5.  Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and the sour cream/greek yogurt to the pot of soup.  Stir well and continue to cook over low heat until heated through and cheese is melted.

6.  Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins.