Loaded Baked Potato Chowder

If you are in part of the country who received both cold weather and snow this weekend, this recipe for Loaded Baked Potato Chowder is the perfect recipe for the week ahead.

The best part, this soup can be made all in one pot and ready in no time with minimal ingredients.

Or effort.

Start by peeling and cutting a few potatoes and then boil them in water until tender.

When the potatoes are cooked, drain and set aside.

Next, melt the butter in the pot and add in the flour, a little at a time.

Whisk and cook until creamy and lump free. Season with salt and pepper.

Once the roux is bubbling, slowly add in the milk and chicken broth while continuing to whisk.

Continue to cook, until the soup begins to thicken and bubble.

Add in the sour cream and cheese, stirring until melted.

Meanwhile, mash the cooked potatoes to your desired consistency (I like about half mashed and half cubed pieces). Add potatoes to soup.

Finish, by adding the diced ham and cooked bacon.

Dish into bowls and top with more sour cream, cheddar cheese, and bacon.

Tell Panera to keep their Rustic Baked Potato Soup, your dinner is being served at home tonight.