Loaded Baked Potato Soup

On one of the first of the rainy days here, as there has already been many, I knew it was a soup kind of day. I wanted to make this cheesy veggie soup, but Matt doesn't love all the different veggies in it. He wanted loaded baked potato. So I decided to use the base of the veggie soup, with the pretty typical ingredients of baked potato soup. We thought it was one delicious loaded baked potato soup.

Loaded Baked Potato Soup

3-4 russet potatoes, cut into bite sized pieces (I don't like peeling mine.)
1/2 cup (more or less to your liking) sliced green onion
2 tsp. salt
4 cups water (or enough to cover the potatoes while cooking)
1 lb. bacon, cut in small pieces and cooked nice and crispy
3 Tbls chicken bouillon (or to taste)
3 1/2 cups milk
1/2 cup butter
1/2 cup flour
1 Tbls dry mustard
1/2 lb. american cheese
sour cream to garnish
shredded cheese to garnish


Place potatoes and green onions in a large stock pot and add salt and water (enough water to just cover potatoes). Cook over medium-high heat until potatoes are tender, (but not too done, or they just fall apart) about 20 minutes. Stir in bacon, chicken bouillon, and milk. Simmer for 5 more minutes. In a separate saucepan, make a roux by melting butter over medium-high heat until foamy. Stir in flour and dry mustard and cook and stir until fragrant and golden brown, about 1 minute. Add roux to soup and stir until thickened. Add cheese to soup and stir until melted. Keep hot, without boiling, until ready to serve. Add sour cream to garnish, and if you love cheese like Matt, add shredded cheese. Now serve with Grammie's rolls, and you've got a perfect rainy day meal!