Loaded Potato Soup
The recipe Loaded Potato Soup can be made in roughly 45 minutes. For $1.17 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This soup has 326 calories, 14g of protein, and 15g of fat per serving. This recipe serves 4. Autumn will be even more special with this recipe. 4734 people have tried and liked this recipe. This recipe from Framed Cooks requires green onions, black pepper, salt, and flour. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Similar recipes include Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Potato Soup, and Loaded Potato Soup.
Servings: 4
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Ingredients:
3 bacon slices, halved
1/4 teaspoon freshly ground black pepper
1 1/4 cups chicken broth
3 tablespoons all-purpose flour
4 teaspoons thinly sliced green onions
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
2 teaspoons olive oil
1/2 cup chopped onion
4 (6-ounce) potatoes (I used Yukon Gold)
1/2 teaspoon salt
1/3 cup shredded cheddar cheese
Equipment:
microwave
sauce pan
bowl
frying pan
paper towels
blender
Cooking instruction summary:
1. Scrub and dry the potatoes, and prick them all over with a fork. Place the potatoes on a plate, and microwave them on high for 13 minutes. The potatoes should be tender. Cut them in half, and set aside.2. While the potatoes are cooking, heat the oil in a saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add broth.3. In a small bowl, combine flour and 1/2 cup milk. Add the mixture to the pan with 1 1/2 cups milk. Bring to a boil, stirring frequently. Cook for 1 minute.4. Remove the pan from the heat. Stir in sour cream, salt and pepper. Set aside.5. Place a paper towel on a microwave-safe plate. Arrange your bacon halves on the paper towel, and cover them with a second paper towel. Microwave on high for 4 minutes. Crumble bacon. Set aside.6. Scoop the potato pulp out of the skins, and mash the pulp into the soup (at this point I pureed it with my emsulsion blender to get it even smoother) . Discard skins.7. Garnish each serving of soup with cheese, green onions and crumbled bacon. Serve immediately.
Step by step:
1. Scrub and dry the potatoes, and prick them all over with a fork.
2. Place the potatoes on a plate, and microwave them on high for 13 minutes. The potatoes should be tender.
3. Cut them in half, and set aside.
4. While the potatoes are cooking, heat the oil in a saucepan over medium-high heat.
5. Add onion, and sauté for 3 minutes.
6. Add broth.
7. In a small bowl, combine flour and 1/2 cup milk.
8. Add the mixture to the pan with 1 1/2 cups milk. Bring to a boil, stirring frequently. Cook for 1 minute.
9. Remove the pan from the heat. Stir in sour cream, salt and pepper. Set aside.
10. Place a paper towel on a microwave-safe plate. Arrange your bacon halves on the paper towel, and cover them with a second paper towel. Microwave on high for 4 minutes. Crumble bacon. Set aside.
11. Scoop the potato pulp out of the skins, and mash the pulp into the soup (at this point I pureed it with my emsulsion blender to get it even smoother) . Discard skins.
12. Garnish each serving of soup with cheese, green onions and crumbled bacon.
13. Serve immediately.
