Loaded Baked Potato Soup
Loaded Baked Potato Soup takes roughly 45 minutes from beginning to end. For $1.88 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 21g of protein, 35g of fat, and a total of 557 calories. A mixture of bacon, green onions, half & half, and a handful of other ingredients are all it takes to make this recipe so tasty. 2322 people have made this recipe and would make it again. It is brought to you by Dessert Now Dinner Later. It will be a hit at your Autumn event. Several people really liked this soup. Overall, this recipe earns a pretty good spoonacular score of 69%. Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup are very similar to this recipe.
Servings: 6
Ingredients:
1 (12oz) package of bacon (about 10 strips)
1 cup medium cheddar cheese
1/4 cup flour
1 tsp minced garlic
4 green onions, sliced
1 cup half & half
4 cups low-sodium chicken broth
1 cup diced onion
6 small russet potatoes, peeled & cut into half-inch cubes
Salt & Pepper, to taste
Equipment:
pot
paper towels
Cooking instruction summary:
In a large stock pot, either dice the bacon & cook it, or cook it in strips & dice it; drain off the fat & SAVE IT. Let bacon rest on a paper towel. Using 4 TBSP of the bacon fat, saute the onion & garlic for 5-10 minutes or until translucent. Add the flour to form a roux. Let it cook for 1-2 minutes.Add chicken broth & russet potatoes. Allow to simmer for 25-30 minutes, until the potatoes are tender. Add half & half, cheddar cheese, green onions, half of the bacon bits & season with salt & pepper to taste. Allow to simmer an additional 5 minutes to heat through. Serve soup topped with extra bacon, cheese, & green onions. Savor every bite :)
Step by step:
1. In a large stock pot, either dice the bacon & cook it, or cook it in strips & dice it; drain off the fat & SAVE IT.
2. Let bacon rest on a paper towel. Using 4 TBSP of the bacon fat, saute the onion & garlic for 5-10 minutes or until translucent.
3. Add the flour to form a roux.
4. Let it cook for 1-2 minutes.
5. Add chicken broth & russet potatoes. Allow to simmer for 25-30 minutes, until the potatoes are tender.
6. Add half & half, cheddar cheese, green onions, half of the bacon bits & season with salt & pepper to taste. Allow to simmer an additional 5 minutes to heat through.
7. Serve soup topped with extra bacon, cheese, & green onions. Savor every bite :)
Nutrition Information:
covered percent of daily need
