Loaded Baked Potato Soup | The butta babe

The butta babe

Name: Loaded Baked Potato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Organic Russet Potato; Bob's Red Mill Dark Rye Flour, Organic; Kitchen Basics Chicken Bone Broth; Land O Lakes Butter, with Olive Oil & Sea Salt; McCormick Gourmet™ Organic Whole Nutmeg; Knorr Natural Chicken Flavor Bouillon; Hormel Black Label Thin Cut Canadian Bacon; Sargento Creamery Shredded Three Cheese Mexican Natural Cheese; Morton & Bassett Spices Cayenne Pepper; Organic White Onion; Morton Iodized Salt, 26 Ounce; Smithfield Bacon Bits, Hometown Original; Daisy Light Sour Cream; Napoleon Co. Grille Garlic Cloves; SIGNATURE SELECTS Peas, Sweet; O Organics Half & Half, Organic; Del Monte Kernel Corn, Whole, Golden Sweet

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Loaded Baked Potato Soup

Serves 620 mins prep20 mins cook

A rich and creamy loaded baked potato soup made with russet potatoes, chicken broth, half and half, and various toppings. Perfect for a comforting meal on a chilly day.

0 servings

What you need

lb russet potato

cup flour

cup chicken broth

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

tsp nutmeg

tbsp chicken bouillon

Hormel Black Label Thin Cut Canadian Bacon

slice bacon

Sargento Creamery Shredded Three Cheese Mexican Natural Cheese

oz shredded cheese

tsp cayenne pepper

white onion

tsp salt

Smithfield Bacon Bits, Hometown Original

oz bacon bits

cup sour cream

clove garlic clove

peas

cup half & half cream

corn

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Instructions

1: In a dutch oven, cook your diced bacon on medium high heat until crispy and the fat has rendered off.

2: Leave the drippings from the bacon in the pan and add butter.

3: Once the butter is melted, add in your diced onions. Cook those until they are soft.

4: Add in crushed garlic and seasonings. Cook until garlic is fragrant, then add in your flour.

5: Whisk your flour and let it cook for about 1 to 2 minutes so that the flour taste cooks off.

6: Add in chicken broth, chicken bouillon, half and half and potatoes.

7: Cook until your potatoes are fork tender and your soup has reduced by ¼.

8: Add in corn, peas and sour cream and any other seasonings that you like.

9: Once your soup is thick and creamy and the potatoes are cooked through, serve it up!

10: Top it off with all your favorite baked potato toppings and enjoy!

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