Directions

It's soup season and I'm hitting y'all with my favorite! A good soup is always a vibe, but this one will stick to your ribs and even have your kids asking for leftovers. Loaded Potato soup is everything you could want in a baked potato. The ONLY thing that may take a little skill is making the roux. But if you remember low and slow, you're golden!

1. Cook for Smoked Sausage until browned in a heavy bottomed pan. Remove and set aside.

2. In the same pan, cook your bacon until finished. Remove the bacon and pour out all but 2 tbsp of bacon fat. Cook your onion in the bacon fat over medium heat for 5 minutes or until softened.

3. Add cooked onions, chicken broth, & potatoes to a large stock pot. Stir and bring to a boil. Lower the heat to get the pot to simmer for about 20 minutes or until potatoes are most softened.

4. To Make the Roux: In the same pan the bacon and onions were cooked in, melt butter over medium-low heat. Once melted, add the flour in ¼ cup at a time, whisking constantly to incorporate fully.

5. Next, SLOWLY pour in 2 cups of the milk, whisking constantly to prevent clumping.

6. Pour the roux into the stock pot. Then add the remaining 2 cups of milk and a couple teaspoons of AAll Purpose Seasoningg. Turn heat up to medium and whisk constantly until soup thickens and you start seeing bubbles form. You still want some potato chunks, but you want the soup to be creamy.

7. Stir in smoked sausage, half the bacon (crumbled), the sour cream or greek yogurt, and the cheese and stir to combine!

8. At this point, taste the soup and adjust for seasoning. Garnish each bowl with the reserved bacon crumbs, shredded cheese and sliced green onions!