Capture a hearty bacon and cheese filled baked potato in soup form! Once you try this soup though be careful, you might become addicted!
What you will need
2 Lbs Russet Potato
6 oz Bacon
1 bunch Green Onions
4 cups Chicken Broth
1/2 cup Shredded Cheddar Cheese
3/4 cup Sour Cream, divided(Nutritional facts 83 calories, 3.93 g fat, 10.09 g carbohydrates, 2.57 g protein, 4 mg cholesterol, 377 mg sodium)
How to cook
Gather and portion ingredients. Wash potatoes.
Peel the potatoes.
Cut the potatoes into planks and then matchsticks. Then chop into cubes.
Trim or cut the bacon into small strips. I like to use sharp kitchen scissors for this job! Add to a medium sized soup pot and bring to medium-high heat. Stir occasionally until crisp.
Add the whites of the green onion into the pot with the bacon and saute for a minute. Then add the potato chunks.
Season with a generous pinch of salt and ground black pepper.
Add the broth to the pot and stir in half of the sour cream, reserving the remaining for the top.
Top the pot with a lid and bring to a boil. Lower the heat and simmer for about 20 minutes or until the potatoes are cooked.
Add the shredded cheddar and green part of the green onion.
Top with extra sour cream and cheese if you like!