Baked Potato Soup
"A hearty soup for fall"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (561.3 g)
- Calories 595.9
- Total Fat - 32 g
- Saturated Fat - 17.6 g
- Cholesterol - 90.4 mg
- Sodium - 1456.3 mg
- Total Carbohydrate - 51.9 g
- Dietary Fiber - 7 g
- Sugars - 4.5 g
- Protein - 27 g
- Calcium - 507.6 mg
- Iron - 2.1 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 10 minutes or until fork tender.
Step 2
Drain the potatoes. Gently mash and set aside.
Step 3
Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute.
Step 4
Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.
Step 5
Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.
Step 6
Remove from heat. Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.
Tips
No special items needed.
6 Reviews
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