Loaded Baked Potato Soup

Ingredients

• 2 1/2 pounds baking potatoes
• 1/2 pound sliced bacon
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 tablespoons all-purpose flour
• 4 cups 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 3 cups shredded white cheddar cheese
• 4 scallions, thinly sliced
• 6 teaspoons sour cream

Directions

1. Heat oven to 400 degrees. Pierce potatoes with a fork and bake at 400 degrees for 50 minutes until tender. Allow to cool slightly. Scoop potato flesh into a bowl and mash.
2. Meanwhile, cook bacon in a large nonstick skillet until crisp, about 8 minutes.
3. Remove bacon and crumble; set aside. Reserve 2 tbsp of bacon fat.
4. In a large pot, add butter and reserved bacon fat. Heat over medium heat.
5. Add onion and cook 3 minutes; sprinkle flour over onion and cook 1 minute.
6. Gradually whisk in milk; stir in salt, pepper, nutmeg and cayenne.
7. Add reserved mashed potatoes and bring to a simmer.
8. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
9. Stir in 2 cups of the cheese, half the reserved bacon and half the scallions.
10. Heat broiler.
11. Divide soup equally among 6 flame-proof onion soup crocks.
12. Sprinkle remaining cup of cheese over tops of crocks.
13. Broil 4 inches from heat source for 3 minutes until cheese melts.
14. Garnish each with 1 tsp sour cream and remaining bacon and scallions.