Loaded Baked Potato Soup

Loaded Baked Potato Soup

4.8(2130)

Cook Time
-
Total Time
-
Yield
6 servings

Ingredients

  • 4 lb russet potato (1.8 g), washed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 onion, diced
  • 3 cloves garlic
  • 3 tablespoons butter
  • ¼ cup flour (30 g)
  • 2 ½ cups chicken broth (590 mL)
  • 8 oz cream cheese (225 g)

Garnish

  • shredded cheese
  • bacon, diced
  • fresh chive, chopped

Nutrition Info

  • Calories 503
  • Fat 20g
  • Carbs 73g
  • Fiber 6g
  • Sugar 7g
  • Protein 11g

How to Make It

1. Step
Preheat your oven to 425˚F (220˚C).
2. Step
On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
3. Step
Bake in preheated oven for 40-50 minutes.
4. Step
Once cooled, peel and mash potatoes, and set aside.
5. Step
Heat oil in large pot over a medium-high heat.
6. Step
Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
7. Step
Add butter and melt.
8. Step
Bring in flour and stir until mixture is lightly browned.
9. Step
Add in the chicken broth and cream cheese. Stir until fully incorporated
10. Step
Add in the mashed potatoes and combine.
11. Step
Season with salt and pepper.
12. Step
Garnish bowl with shredded cheese, bacon, and chives.
13. Step
Enjoy!

Tags

High-FiberTasty EWD FallDry Measuring CupsMeal PrepOne-Pot or PanWeeknightWooden SpoonDate NightEasyFallAmericanLunchDinnerWinterComfort FoodDutch OvenLiquid Measuring CupBig BatchPeelerStove Top

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