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Loaded Baked Potato Soup

by Pierce Abernathy • from the video 5 Soups To Warm Your Soul

Inspired by mamalovesfood.com

Ingredients

for 6 servings

  • 4 lb
    russet potato, washed (1.8 g)
  • 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 chives, chopped

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Preparation

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

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