Loaded Baked Potato Soup

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 08/30/2021, viewed by 711 , 0 Comments
yield6 portionstotal time35m

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

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Gather and portion ingredients. Wash potatoes.

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Peel the potatoes.

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Cut the potatoes into planks and then matchsticks. Then chop into cubes.

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rs for this job! Add to a medium sized soup pot and bring to medium-high heat. Stir occasionally until crisp.

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.

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 a minute. Then add the potato chunks.

Add the whites of the green onion into the pot with the bacon and saute for a minute. Then add the potato chunks.

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Season with a generous pinch of salt and ground black pepper.

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remaining for the top.

Add the broth to the pot and stir in half of the sour cream, reserving the remaining for the top.

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bout 20 minutes or until the potatoes are cooked.

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.

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Add the shredded cheddar and green part of the green onion.

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Top with extra sour cream and cheese if you like!

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