Paula Deen’s Baked Potato Soup

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, chopped
• 3 tablespoons all-purpose flour
• 2 cans chicken broth, (32 oz each)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 pounds russet potatoes, peeled and chopped
• 1 cup heavy whipping cream
•  sliced green onion
•  shredded cheddar cheese

Instructions

1. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pot. Add onion; cook, stirring occasionally, until tender, about 5 minutes.

2. Stir in flour, and cook for 2 minutes. Whisk in chicken broth, salt, and pepper until smooth. Stir in potatoes, and bring to a boil. Reduce heat, and simmer until potatoes are very tender, and begin to fall apart, about 25 minutes.

3. In a small bowl, whisk together cream and 1 cup hot soup liquid; stir mixture into pot, and cook for 5 minutes. Serve with green onion, cheese, and bacon.