What can be more satisfying on a cold winter day than a comforting, creamy bowl of soup? This soup is very delicious and calorific at the same time. It’s one of my family’s favorite soups. I like to add kale to this soup for a little something nutritious, but it’s totally optional. For vegetarians, you can substitute vegetable broth for chicken broth and omit the bacon. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Cook bacon until crisp and reserve for garnish.
- Step 2
Heat butter and oil in a soup pot. Saute onion, carrot, celery, and garlic until tender.
- Step 3
Stir in flour, then gradually add chicken broth.
- Step 4
Add baked, peeled, cubed potatoes and simmer until the vegetables are tender.
- Step 5
Lightly mash or puree part of the soup for body.
- Step 6
Add cream, sour cream, cheddar, and green onions. Season with salt and pepper and heat gently without boiling hard.
- Step 7
Serve with bacon, extra cheese, green onion, or sour cream.
- Calories:755 kcal38%
- Protein:79 g158%
- Carbohydrates:42 g16%
- Sugar:7 g14%
- Salt:0.9 g15%
- Energy:3,159 kJ38%
- Fat:29 g41%
Loaded Baked Potato Soup is a Delights of Culinaria recipe built around Potatoes, Bacon, Onion. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as soup and yields about 8 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
