Loaded Baked Potato Soup
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
- 1 Tbsp
- canola oil
- 2 slice
- bacon, cut in half
- 1/2 c
- chopped onion
- 1/4 c
- diced carrot
- 1/4 c
- diced celery
- 1 1/2 lb
- medium russet potatoes (2-3), scrubbed and diced
- 4 c
- reduced-sodium chicken broth
- 1/2 c
- low fat sour cream
- 1/2 c
- shredded extra-sharp cheddar cheese, divided
- 1/4 tsp
- freshly ground pepper
- 1/4 c
- snipped chives or finely chopped scallion greens
How to Make Loaded Baked Potato Soup
- 1Heat 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.
- 2Add onion, carrots and celery to the pan and cook, sitrring, until starting to soften, 2 to 3 minutes.
- 3Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender. 12 to 15 minutes.
- 4Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smoth, but still a little chunky.
- 5Return 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.
