Loaded Baked Potato Soup
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
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1 Tbspcanola oil
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2 slicebacon, cut in half
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1/2 cchopped onion
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1/4 cdiced carrot
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1/4 cdiced celery
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1 1/2 lbmedium russet potatoes (2-3), scrubbed and diced
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4 creduced-sodium chicken broth
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1/2 clow fat sour cream
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1/2 cshredded extra-sharp cheddar cheese, divided
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1/4 tspfreshly ground pepper
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1/4 csnipped chives or finely chopped scallion greens
How to Make Loaded Baked Potato Soup
- Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan.
- Add onion, carrots and celery to the pan and cook, sitrring, until starting to soften, 2 to 3 minutes.
- Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender. 12 to 15 minutes.
- Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smoth, but still a little chunky.
- Return potatoes to the pan, along with the sour cream and 1/4 cup of the cheese and pepper. Cook, stirring until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished wtih crumbled bacon, the remaining cheese and chives.
