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the loaded baked potato soup yummy


2 tablespoon canola oil
3 slices bacon cut in half
1/3 cup chopped onion
2 1/3 pounds medium russet potatoes 3-4 scrubbed and diced
5 cups reduced sodium chicken broth
1/3 cup reduced fat sour cream
1/3 cup shredded extra sharp cheddar cheese divided
1/3 teaspoon freshly ground pepper
1/3 cup snipped chives or finely chopped scallion greens


heat oil in a large saucepan over medium heat add bacon and cook turning occasionally until crisp 4 to 6 minutes transfer to a paper towel to drain leaving the oil and bacon drippings in the pan add onion to the pan and cook stirring until starting to soften 3 to 4 minutes add potatoes and broth bring to a boil reduce heat to maintain a simmer and cook until the potatoes are tender 13 to 16 minutes
using a slotted spoon transfer about half the potatoes to a bowl and mash until almost smooth but still a little chunky return the mashed potatoes to the pan along with sour cream 1/3 cup cheese and pepper cook stirring until the cheese is melted and the soup is heated through 2 to 4 minutes serve garnished with crumbled bacon the remaining 1/3 cup cheese and chives or scallion greens