BENNIGAN'S BAKED POTATO SOUP KNOCKOFF

Bennigan's Baked Potato Soup Knockoff image

Provided by Melissa Turner

Time 7h20m

Number Of Ingredients 10

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4 slice bacon
5 c diced and peeled russet potato's
1 32 0z carton chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 c all purpose flour
1 1/2 c half and half
3 c shredded cheddar cheese
1 c finely diced onion
1/2 c sliced green onion (greens only) for garnish

Steps:

1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
2. Add potato, onion, broth, salt and pepper to 4qt. slow cooker. Cover and cook on low setting for 6-7 hours.
3. In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in 2 cups cheese until well melted. Spoon into bowls and top with crumbled bacon, a bit more cheese and green onion.