A loaded baked potato tastes much yummier as a warm, soul satisfying soup.
1/2 pound smoked bacon, chopped
1/2 Medium Onion, finely chopped
3 tablespoons Flour
4 cups Chicken broth
3 pounds small potatoes
3 tablespoons Adobo Sauce
1 1/2 cups smoked mozzarella, plus extra for garnish
2 cups milk
1 jalapeno, thinly sliced
3 Green Onion, thinly sliced
Let's get Cooking...
In a pot cook bacon until crisp. Remove from pan and place onto a plate lined with paper towel. Leave the grease in the pan.
To the grease add the onions and cook for 5 minutes. Sprinkle the flour over top and stir until a paste is formed. Pour over the chicken stock and whisk to remove any lumps. Add the potatoes and bring to a boil. Cook until potatoes are fork tender, roughly 15 minutes.
Crush the potatoes in the pot using a potato masher until you get a somewhat smooth soup. Leave a few chunks for texture. Add in the adobo sauce and cheese and stir until smooth then pour in milk and bring to a simmer for 10 minutes. Ladle soup into bowls and top with the jalapeño, sour cream, bacon, extra cheese and green onion.