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Name: Loaded baked potato soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 4 Potatoes; 8 slices Bacon; 4 tablespoons butter; 2 cloves Garlic; 1/4 cup Yellow onion; 1/3 cup All purpose flour; 2 cups low fat milk; 1 cup Half-and-half cream; 2 cups Chicken Stock; Salt and pepper; 2 cups Cheddar cheese; 1 cup Sour cream; Fresh chives

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INGREDIENTS

4 Potatoes
8 slices Bacon
4 tablespoons butter
2 cloves Garlic
1/4 cup Yellow onion
1/3 cup All purpose flour
2 cups low fat milk
1 cup Half-and-half cream
2 cups Chicken Stock
Salt and pepper
2 cups Cheddar cheese
1 cup Sour cream
Fresh chives

INSTRUCTIONS

Ingredients

4 potatoes, scrubbed

8 bacon slices

4 tbsp unsalted Challenge Butter

2 garlic cloves, minced

1/4 cup yellow onion

1/3 cup all-purpose flour

2 cups low fat milk

1 cup half and half

3 cups chicken stock

1 tsp kosher salt, plus more to taste

1/2 tsp garlic salt, plus more to taste

1/2 tsp black pepper

1 cup mild cheddar cheese

1 cup sharp cheddar cheese

1 cup sour cream/cream cheese

fresh chives, for garnish

Instructions

Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.

In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.

If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.

Notes

*If desired, you can bake your potatoes in the oven. Preheat oven to 425 degrees F and bake the potatoes directly on the rack for 1.25-1.5 hours or until fork tender.

Recipe from: The I Heart Naptime Cookbook

Nutrition

NOTES

https://iwashyoudry.com/loaded-baked-potato-soup/

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Loaded baked potato soup

4 Potatoes
8 slices Bacon
4 tablespoons butter
2 cloves Garlic
1/4 cup Yellow onion
1/3 cup All purpose flour
2 cups low fat milk
1 cup Half-and-half cream
2 cups Chicken Stock
 Salt and pepper
2 cups Cheddar cheese
1 cup Sour cream
 Fresh chives

Ingredients
4 potatoes, scrubbed
8 bacon slices
4 tbsp unsalted Challenge Butter
2 garlic cloves, minced
1/4 cup yellow onion
1/3 cup all-purpose flour
2 cups low fat milk
1 cup half and half
3 cups chicken stock
1 tsp kosher salt, plus more to taste
1/2 tsp garlic salt, plus more to taste
1/2 tsp black pepper
1 cup mild cheddar cheese
1 cup sharp cheddar cheese
1 cup sour cream/cream cheese
fresh chives, for garnish

Instructions
Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.

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Nutrition

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Serving Size: 1 Serving (414g)
Recipe Makes: 8 Servings

Calories: 557
Calories from Fat: 355 (64%)

Amt Per Serving		% DV

	Total Fat 39.5g	53 %
	Saturated Fat 20.6g	103 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 2.6g
Cholesterol 100.3mg		31 %
Sodium 695.3mg		24 %
Potassium 781mg		21 %
Total Carbohydrate 31.4g		9 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 28.8g
Protein 19.5g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 557

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