Creamy Loaded Potato Soup 4 large Russet potatoes cleaned 4 tbsps butter 2 tbsps garlic 1/2 chopped yellow onion 1/2 cup Flour 3 cups Milk 4 cups chicken stock (divided in half) Salt, pepper, and garlic powder to taste 1/2 cup sour cream 16 oz velvetta cubbed 3-6 crumbled strips of bacon Optional*** Garnish with bacon and green onion Poke holes in the potatoes with a fork, microwave them for 12 to 15 minutes until tender. Halve the potatoes and cut into chunks to cool In a large pot, melt butter over medium-low heat. Add garlic and onion and cook until the onion is translucent Slowly whisk the flour into the pan and stir til slightly browned. Slowly whisk in the milk 1 cup at a time. Then add the 1/2 chicken stock. Bring to a light simmer and whisk in the salt, garlic powder and pepper. Let come to a light simmer and thicken stirring occasionally Add velvetta, bacon and the sour cream and stir til smooth Turn off heat, and fold in potatoes I garnish with green onion and a little bacon and my wife LOVES IT, good luck! Ps: I use half the chicken stock when I cook the soup and when I put it away for leftovers I add the additional 2cups to thin it out…. Personal preference, you’ll see
