How to make it

  • Scoop white insides out of the baked potato skins
  • Roughly chop the white insides and set aside
  • Chop potato skins and set aside
  • In large stock pot cook bacon halfway
  • Remove bacon and drain off grease. Set both aside
  • Add 4 tbls. butter, carrot and onion to pot
  • Cook until onions are caramelized
  • Add garlic and flour and stir until flour is absorbed by the butter and cooked about 1-2 minutes
  • While stirring slowly add chicken stock to flour mixture
  • Bring to simmer and turn heat to low
  • Add potato, salt and pepper
  • Cover pot and continue to cook over low heat for 5 minutes or so
  • In saute pan add 2 tbls. butter and reserved bacon grease over medium high heat
  • Add potato skins and fry until crisp and heated through.
  • Add 1/2 of the bacon, 2 cups cheese, 2/3 of scallions and sour cream to soup
  • Stir well and continue to cook over low heat until heated through and cheese is melted.
  • Serve soup topped with remaining bacon, cheese, scallions and crisp potato skins...and if you desire, a dollop of sour cream

Reviews & Comments 4

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  • sparow64 4 years ago
    OH.EM.GEE!!!!! I gotta have some of this!! Thanks for pointing it out. Gonna make this when we get those single digit temps next week!
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  • NPMarie 4 years ago
    Oh, this does sound good..yum!!!
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  • mommyluvs2cook 4 years ago
    Okay, I just had to save this one...yum!!!
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  • hollyeats 4 years ago
    Sounds absolutely decadent-- a must-try.
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