Loaded Baked Potato Soup
From minimeg 12 years ago
- 35 minutes to make
- Serves 6 people
The ultimate comfort food! I find myself craving this soup almost once a week all Fall and Winter long! An added bonus: it's GREAT re-heated!
Ingredients
- 2 tbsp butter shopping list
- 4 - 12 oz. cans of 99% fat free chicken broth shopping list
- 2 - 12 oz. cans evaporated skim milk shopping list
- 5 lbs russet potatoes, peeled and cubed shopping list
- 5 1/2 cups yellow or white onions, chopped shopping list
- 8 - 10 slices of bacon, cooked and crumbled shopping list
- 4 cloves garlic, finely chopped shopping list
- 3 bay leaves (or 1 palm-full of dried bay leaves) shopping list
- 1 tsp celery seed shopping list
- 1 pint whipping cream shopping list
- 1/3 cup fresh parsley, chopped shopping list
- 1 - 1/2 cups sharp cheddar cheese, shredded shopping list
How to make it
- In a large stock pot, sautee the onions and garlic with the butter over medium heat until translucent. Pour in the chicken stock and evaporated milk and stir to combine. Add the potatoes, bacon, bay leaves, celery seed and whipping cream. Bring to a boil and simmer until potato is tender. Mash some of the potatoes to thicken the soup. Add salt and pepper to taste and top with parsley and shredded cheese. Enjoy!
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