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City of Portland
Loaded Baked Potato Soup

2 quarts chicken stock
12 cup all-purpose flour
12 ounces evaporated milk
2 cups water
2 cups Velveeta cheese, cubed
3 medium potatoes, cubed
6 slices smoked bacon
1 large onion, diced
1 garlic clove, minced
2 tablespoons chives, minced


Cut bacon into small pieces. Fry in a large skillet until crispy. Remove bacon and drain on a paper towel. Cook potatoes in bacon grease until browned. Remove from skillet then add onion and garlic and cook until onion is soft. Remove from skillet and set aside with the potatoes. In a large stock pot bring chicken stock to a boil. Whisk in flour until no lumps remain. Bring back to a boil then turn heat down to maintain a simmer. Add Velveeta, water and evaporated milk. Stir until cheese is melted. Add potatoes, onion and garlic to soup. Simmer for 5 minutes, stirring occasionally. Serve in a bowl garnished with bacon and chives.

Source: www.food.com