Loaded Baked Potato Soup

Loaded Baked Potato Soup

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 54.09
  • Health score: 11.00
  • Weight Watcher points: 33.00

Summary

Loaded Baked Potato Soup takes about 45 minutes from beginning to end. This recipe serves 6. One serving contains 892 calories, 33g of protein, and 50g of fat. For $3.55 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires evaporated milk, sharp cheddar, green onions, and vinegar. It is perfect for Autumn. It works well as a pretty expensive main course. Overall, this recipe earns a solid spoonacular score of 42%. Similar recipes are Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup with Crispy-Fried Potato Skins, and Loaded Baked Potato Soup with Crispy-Fried Potato Skins.

Ingredients

  • bacon
    bacon10 slices
  • onion
    onion1
  • garlic
    garlic4 cloves
  • vinegar
    vinegar1 tablespoon
  • potatoes
    potatoes14 oz
  • vegetable broth
    vegetable broth6 cups
  • parsley
    parsley1 tablespoon
  • thyme
    thyme1 teaspoon
  • rosemary
    rosemary1 teaspoon
  • sea salt
    sea salt1 teaspoon
  • pepper
    pepper0.5 teaspoon
  • evaporated milk
    evaporated milk14 oz
  • cornstarch
    cornstarch2 tablespoons
  • water
    water0.25 cup
  • broccoli florets
    broccoli florets6 servings
  • cream
    cream6 servings
  • sharp cheddar
    sharp cheddar6 servings
  • green onions
    green onions6 servings
  • bacon
    bacon6 servings
  • soup pot fry the bacon until crispy. remove the bacon and set aside. remove all but two of the bacon
    soup pot fry the bacon until crispy. remove the bacon and set aside. remove all but two of the bacon1 tablespoons
  • add the potatoes
    add the potatoes6 servings
  • remove of potatoes and smash
    remove of potatoes and smash2 cups
  • in a bowl whisk together the corn starch and water. slowly stir the mixture into the soup
    in a bowl whisk together the corn starch and water. slowly stir the mixture into the soup6 servings
  • serve
    serve6 servings
  • simmer fminutes. turn off heat and let sit fminutes before to allow it to thicken further. crumble t
    simmer fminutes. turn off heat and let sit fminutes before to allow it to thicken further. crumble t1 serving
Instructions

Step 1

In a large saucepan or soup pot fry the bacon until crispy.

Step 2

Remove the bacon and set aside.

Step 3

Remove all but two tablespoons of the bacon grease.

Step 4

Saute the onions until tender and translucent.

Step 5

Add the garlic saute until fragrant.

Step 6

Add the vinegar and de-glaze the bottom of the pan.

Step 7

Add the potatoes, broth, parsley, thyme, rosemary, salt and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Steam the broccoli in a steamer pan until tender.

Step 8

Remove 2 cups of potatoes and smash with a fork or potato smasher.

Step 9

Add back to pan along with the evaporated milk. Bring back to a simmer. Taste and re-season with salt and pepper if needed.

Step 10

In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup.

Step 11

Simmer for five minutes. Turn off heat and let sit for five minutes before serving to allow it to thicken further. Crumble the bacon.

Step 12

Serve with toppings.

Categories

Dish Types: lunch, soup, main course, main dish, dinner

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe