If you're craving the tastes of Corner Bakery's\r\n\n\n\tHow To Make Loaded Baked Potato Soup\n\t\t\n\t\t\t\n\t\n\t\t1 onion (diced)1 tbsp. oil1\/2 cup flour14 1\/2 oz. chicken broth5 potatoes (baked, peeled and diced)2 cups half and half1 cup sharp cheddar cheese (grated)1 cup sour cream1 tsp. salt (to taste)1 tsp. pepper (to taste)1 slice bacon (cooked and crumbled)1 chives1 sour cream1 shredded cheddar cheese\t\n\t\n\t\tIn a Dutch oven, cook the bacon until crisp, remove, and crumble.Set aside.Cook the onions in the bacon grease over medium-low heat until tender.Stir in the four and cook for 1 minute, stirring constantly.Gradually pour in the chicken broth and cook, stirring constantly until thick and bubbling.Add in the diced potatoes and half and half.Continue to cook for 10 minutes and stir in the cheese and sour cream.Garnish with bacon, chives, sour cream, and cheddar cheese.\t\n\t\n\t\t\t\n\n\r\nbaked potato soup, then you'll love this recipe for loaded baked potato soup.This soup is creamy, rich, and hearty, making it perfect for the cooler weather.