Loaded Baked Potato Soup
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 So
Instructions
- 1
In a large saucepan or soup pot fry the bacon until crispy.
- 2
Remove the bacon and set aside.
- 3
Remove all but two tablespoons of the bacon grease.
- 4
Saute the onions until tender and translucent.
- 5
Add the garlic saute until fragrant.
- 6
Add the vinegar and de-glaze the bottom of the pan.
- 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.
- 8
Remove 2 cups of potatoes and smash with a fork or potato smasher.
- 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.
- 10
In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup.
- 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.
- 12
Serve with toppings.
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (24)
- •10 slices Bacon
- •1 Yellow Onion, diced
- •4 cloves Garlic, minced
- •1 tablespoon white vinegar
- •7 cups cubed Potatoes, skins on(Yukon Gold/all-purpose or a boiling 6 cups Chicken or Vegetable Broth 1 tablespoon fresh chopped Parsley 1 teaspoon Thyme 1 teaspoon Rosemary 1 teaspoon Sea Salt 1/2 teaspoon Black Pepper 1 can(14 oz.) Evaporated Milk 2 tab
- •6 cups Chicken or Vegetable Broth
- •1 tablespoon fresh chopped Parsley
- •1 teaspoon Thyme
- •1 teaspoon Rosemary
- •1 teaspoon Sea Salt
- •1/2 teaspoon Black Pepper
- •1 can(14 oz.) Evaporated Milk
- •2 tablespoons cornstarch
- •1/4 cup cold water
- •Steamed broccoli florets
- •Sour cream
- •Shredded Sharp Cheddar
- •Chopped green onions
- •1In a large saucepan or soup pot fry the bacon until crispy. Remove the bacon and set aside. Remove all but two tablespoons of the bacon grease. Saute the onions until tender and translucent. Add the garlic saute until fragrant. Add the vinegar and de-gla
- •2Add 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.
- •3Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk. Bring back to a simmer. Taste and re-season with salt and pepper if needed.
- •4In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup.
- •6Serve with toppings.
- •5Simmer for five minutes. Turn off heat and let sit for five minutes before serving to allow it to thicken further. Crumble the bacon.