Name: Loaded Potato Soup
Total time: PT2100.0S
Yield: 4
Ingredients: 8 slice Bacon; 6 tablespoon Butter; 6 tablespoon All-Purpose Flour; 1/2 cup Yellow Onion; 7/2 cup Chicken Broth; 2 cup Whole Milk; to taste Salt; to taste Ground Black Pepper; 1 teaspoon Garlic Powder; 2 Russet Potato; 8 ounce Sharp Cheddar Cheese; 1/2 cup Sour Cream

All the flavors of a loaded baked potato married all together to create this heavenly and comforting creamy soup. Serve it with a bread bowl.

Easy

Peanut-Free

Tree Nut-Free

Fish-Free

Cheese

American

Stove

Weeknight Dinners

Beginner

Low Salt

Quick

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Comfort Food

Lunch

Shellfish-Free

Dinner

Pork

Potatoes

Game Day

Quick & Easy

Soups & Stews

Winter

Loaded Potato Soup

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Bacon

slice

Butter

tablespoon

All-Purpose Flour

Yellow Onion

Chicken Broth

Whole Milk

Salt

to taste

Ground Black Pepper

Garlic Powder

teaspoon

Russet Potato

Sharp Cheddar Cheese

ounce

Sour Cream

In a large pot over medium high heat, cook the {@0:} until crispy, for about 5 minutes. Remove to a paper towel lined plate. Remove bacon fat from the pan.

In a large pot over medium high heat, cook the Bacon (8 slice) until crispy, for about 5 minutes. Remove to a paper towel lined plate. Remove bacon fat from the pan.

In a large pot over medium high heat, cook the Bacon (8 slices) until crispy, for about 5 minutes. Remove to a paper towel lined plate. Remove bacon fat from the pan.

Melt the {@1:} and add {@0:} and cook for 3-5 minutes or until crisp-tender.

Melt the Butter (6 tablespoon) and add Yellow Onion (1/2 cup) [Diced] and cook for 3-5 minutes or until crisp-tender.

Melt the Butter (6 Tbsp) and add Yellow Onion (1/2 cup) and cook for 3-5 minutes or until crisp-tender.

Whisk in the {@0:} and cook for a few minutes.

Whisk in the All-Purpose Flour (6 tablespoon) and cook for a few minutes.

Whisk in the All-Purpose Flour (6 Tbsp) and cook for a few minutes.

Add {@3:} and whisk until the flour has dissolved. Add the {@4:}, {@2:}, {@5:}, and {@0:}. Mix everything to combine, and add the {@1:} and give it a good stir. Lower the heat to low, cover and simmer for 20-25 minutes.

Add Chicken Broth (7/2 cup) and whisk until the flour has dissolved. Add the Whole Milk (2 cup), Garlic Powder (1 teaspoon), Salt ( to taste), and Ground Black Pepper ( to taste). Mix everything to combine, and add the Russet Potato (2 N/A) [cubed] and give it a good stir. Lower the heat to low, cover and simmer for 20-25 minutes.

Add Chicken Broth (3 1/2 cups) and whisk until the flour has dissolved. Add the Whole Milk (2 cups), Garlic Powder (1 tsp), Salt (to taste), and Ground Black Pepper (to taste). Mix everything to combine, and add the Russet Potato (2) and give it a good stir. Lower the heat to low, cover and simmer for 20-25 minutes.

Add the {@0:} and stir until is melted, turn the heat off and stir in {@1:} and cooked bacon. Serve right away.

Add the Sharp Cheddar Cheese (8 ounce) and stir until is melted, turn the heat off and stir in Sour Cream (1/2 cup) and cooked bacon. Serve right away.

Add the Sharp Cheddar Cheese (8 oz) and stir until is melted, turn the heat off and stir in Sour Cream (1/2 cup) and cooked bacon. Serve right away.

Loaded Potato Soup

35MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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