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Loaded baked potato soup


  • Author: Lisa
  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 8 tablespoons of butter, divided (1 stick)
  • 1 cup of diced onion
  • 1 cup of diced celery
  • 1 cup of diced carrots
  • 3 pounds of Yukon gold potatoes, peeled and diced
  • 1 32-ounce carton of chicken broth
  • 1 cup of milk
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 cup of sour cream
  • 1/2 cup of bacon, chopped (about 6 strips)
  • 1 cup of shredded cheddar cheese
  • 1/3 cup of green onions, diced

Instructions

  1. Melt four tablespoons of butter in a large stockpot over medium heat. Add the onion, celery, and carrots and saute until tender (5-7 minutes).
  2. Add the potatoes and cook for another five minutes. 
  3. Stir in the chicken broth and bring to a low boil. Cook for about 20 minutes until the potatoes are fork tender. 
  4. Season with salt and pepper. Mash the potato mixture with a potato masher or an immersion blender. 
  5. Fold in the milk, butter, and sour cream and mix to combine. 
  6. Stir in the bacon, cheese, and green onions. 
  7. Serve with a green salad and crusty rolls. 
  • Prep Time: 15
  • Cook Time: 35