Roasted Potato And Cheese Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 small onion, diced
• 5 -6 slices bacon, diced
• 2 tablespoons flour
• 2 cups chicken stock (can substitute broth, if desired)
• 2 (14 ounce) cans chicken broth
• water (as needed)
• 4 large potatoes, baked and coursely chopped
• 6 ounces cream cheese
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• salt or pepper
• sour cream
• cheddar cheese
• scallion, sliced

Recipe

• 1 if you don't have leftover potatoes, pick each with a knive and roast for 1 hour in a 375 degree oven. let potatoes cool completely. peel, if desired.
• 2 fry the bacon in a large heavy bottom pot until crispy. remove and drain.
• 3 in the bacon drippings, saute the onions until translucent.
• 4 sprinkle the flour in the bottom and cook for 2 - 3 minutes until slightly brown in color.
• 5 slowly add the stock and broth, whisking until smooth. add water, if too thick.
• 6 add potatoes and mash/blend to desired consistency.
• 7 add the garlic powder, onion powder, salt and pepper to taste.
• 8 when warm, cut cheese into small pieces and stir until melted.
• 9 heat through and serve with cooked bacon and desired toppings.
• 10 reheat on the stove, adding more water/stock as needed.