Loaded Baked Potato Soup

Loaded Baked Potato Soup takes roughly 45 minutes from beginning to end. For $1.88 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 21g of protein, 35g of fat, and a total of 557 calories. A mixture of bacon, green onions, half & half, and a handful of other ingredients are all it takes to make this recipe so tasty. 2322 people have made this recipe and would make it again. It is brought to you by Dessert Now Dinner Later. It will be a hit at your Autumn event. Several people really liked this soup. Overall, this recipe earns a pretty good spoonacular score of 69%. Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup are very similar to this recipe.

Servings: 6

 

Ingredients:

1 (12oz) package of bacon (about 10 strips)

1 cup medium cheddar cheese

1/4 cup flour

1 tsp minced garlic

4 green onions, sliced

1 cup half & half

4 cups low-sodium chicken broth

1 cup diced onion

6 small russet potatoes, peeled & cut into half-inch cubes

Salt & Pepper, to taste

Equipment:

pot

paper towels

Cooking instruction summary:

In a large stock pot, either dice the bacon & cook it, or cook it in strips & dice it; drain off the fat & SAVE IT. Let bacon rest on a paper towel. Using 4 TBSP of the bacon fat, saute the onion & garlic for 5-10 minutes or until translucent. Add the flour to form a roux. Let it cook for 1-2 minutes.Add chicken broth & russet potatoes. Allow to simmer for 25-30 minutes, until the potatoes are tender. Add half & half, cheddar cheese, green onions, half of the bacon bits & season with salt & pepper to taste. Allow to simmer an additional 5 minutes to heat through. Serve soup topped with extra bacon, cheese, & green onions. Savor every bite :)

 

Step by step:


1. In a large stock pot, either dice the bacon & cook it, or cook it in strips & dice it; drain off the fat & SAVE IT.

2. Let bacon rest on a paper towel. Using 4 TBSP of the bacon fat, saute the onion & garlic for 5-10 minutes or until translucent.

3. Add the flour to form a roux.

4. Let it cook for 1-2 minutes.

5. Add chicken broth & russet potatoes. Allow to simmer for 25-30 minutes, until the potatoes are tender.

6. Add half & half, cheddar cheese, green onions, half of the bacon bits & season with salt & pepper to taste. Allow to simmer an additional 5 minutes to heat through.

7. Serve soup topped with extra bacon, cheese, & green onions. Savor every bite :)


Nutrition Information:

Quickview
557k Calories
20g Protein
34g Total Fat
42g Carbs
10% Health Score
Limit These
Calories
557k
28%

Fat
34g
53%

  Saturated Fat
14g
92%

Carbohydrates
42g
14%

  Sugar
2g
3%

Cholesterol
72mg
24%

Sodium
760mg
33%

Get Enough Of These
Protein
20g
42%

Vitamin B6
0.83mg
41%

Phosphorus
374mg
37%

Vitamin B3
6mg
33%

Potassium
1095mg
31%

Vitamin B1
0.37mg
25%

Selenium
17µg
25%

Calcium
223mg
22%

Vitamin K
20µg
20%

Vitamin B2
0.32mg
19%

Manganese
0.37mg
18%

Vitamin C
13mg
17%

Copper
0.32mg
16%

Magnesium
62mg
16%

Zinc
2mg
15%

Iron
2mg
14%

Vitamin B12
0.73µg
12%

Fiber
3g
12%

Folate
48µg
12%

Vitamin B5
1mg
11%

Vitamin A
434IU
9%

Vitamin E
0.5mg
3%

Vitamin D
0.42µg
3%

covered percent of daily need
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