STEAKHOUSE STYLE LOADED BAKED POTATO SOUP

Steakhouse Style Loaded Baked Potato Soup image

Provided by Teresa G. @sokygal

Number Of Ingredients 12

6 large baking potatoes
2/3 cup(s) butter
2/3 cup(s) all purpose flour
7-8 cup(s) milk, more or less to desired consistency
1 teaspoon(s) salt (plus more to taste)
1/2 teaspoon(s) white pepper
1/8 teaspoon(s) freshly ground black pepper
2 cup(s) freshly shredded sharp cheddar cheese, divided
4 green onions, white and green parts, sliced, divided
12 slice(s) smoked bacon, crisp fried & crumbled, divided
2 cup(s) ham chunks, bitesize, optional but good
8 ounce(s) sour cream (1 cup)

Steps:

Gather and prep ingredients (fry bacon, slice onions, grate cheese etc...)
Preheat oven to 400 degrees F.
Wash potatoes; prick each several times with a fork; bake at 400 degrees F for one hour or until done; remove from oven and allow to cool for about 1/2 hour (may also bake the day before and refrigerate overnight.)
Cut potatoes in half lengthwise; scoop the flesh out of the skins; chop potato flesh into bitesize pieces; set aside. Discard skins.
Melt butter over medium/medium-low heat in large dutch oven or soup pot; stir in flour until smooth; cook for one minute, stirring constantly.
Stirring constantly, gradually add milk and cook over medium heat until thickened and bubbling.
Add the chopped potato, salt, both peppers, half of the green onions, half of the bacon, all of the ham (ham optional) and 1 1/2 cups cheese, stirring until cheese is melted and soup is thoroughly heated.
Remove from heat and stir in the sour cream. Add extra milk, if necessary, to reach desired consistency. Taste for seasoning and add extra salt and/or pepper as desired.
Serve hot, garnished with remaining green onions, bacon and cheese. (Or throw it all in the pot like my husband had me to do, lol!)
Cover and refrigerate leftovers. Reheat in microwave after adding a little extra milk to the soup.