Next Level Loaded Baked Potato Soup

1. In a large pot set over medium heat, cook the Bacon, stirring occasionally, until crisp, about 5-7 minutes. Leaving about 1 tbsp of Bacon fat in the pan, drain Bacon on a paper towel.
2. Add 3 tbsp of Butter to pan. When foaming, whisk in 3 tbsp of Flour and 1 tbsp @hidden.valley Spicy Seasoning & Salad Dressing Mix until smooth. Cook for about 2-3 minutes, whisking constantly.
3. Stir in 6 cups of Chicken Broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until thickened.
4. Cut 3lbs of cooled Baked Potatoes in half and scoop the flesh into a bowl, breaking up with a fork or a potato masher. Add to the soup, it should be somewhat chunky.
5. Stir in 3/4 cup of Sour Cream and Salt to taste.
6. Serve hot, topped with Bacon, Cheese and Green Onions.