Loaded Baked Potato Soup
From Semigourmet53 8 years agoIngredients
- 1 tablespoon butter shopping list
- 1 large onion (for about 1 cup chopped) shopping list
- 4 already baked Russet baking potatoes shopping list
- 2 cans (about 14 ounces each) fat free chicken broth or 4 cups home made chicken stock shopping list
- 1 cup milk shopping list
- ½ cup sour cream shopping list
- ¼ teaspoon salt, or to taste shopping list
- 1/8 teaspoon black pepper shopping list
- Real bacon bits (not imitation) to taste shopping list
- Shredded cheddar cheese to taste shopping list
How to make it
- 1. Melt butter in a 4 ½ quart Dutch oven or soup pot over medium heat. Meanwhile, peel and chop the onion, adding it to the pot as you chop. Raise the heat to medium high and cook until the onion begins to soften, about 2 minutes. Meanwhile, Peel the baked potatoes and cut into bite size cubes. (You should have about 3 cups of potato.)
- 2. Add the broth to the soup pot, raise the heat to high, and bring to a boil. When the broth boils, reduce the heat to medium. Simmer for 10 minutes; add potato and continue to cook for 3 more minutes.
- 3. Add the milk and sour cream and stir well. Add the salt and black pepper and taste to correct the seasonings. Cook until heated through, 3 to 5 minutes.
- Optional garnishes, bacon bits, green onions or chives, cheese, and sour cream
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