Loaded Baked Potato Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Pork
421 cal
18g protein
40g carbs
21g fat
per serving · estimated
Ingredients
- 3/4 lb russet potatoes, peeled and cubed
- 2 slices bacon
- 1 yellow onion, diced
- 1 1/4 cups chicken broth
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 1 tbsp all-purpose flour
- 1/4 cup green onions, sliced
Method (tap to check — screen stays awake)
- Cook bacon in a pot until crisp; remove, crumble, and reserve 2 tbsp drippings.
- Saute onion in the drippings 4 minutes, then stir in flour and cook 1 minute.
- Whisk in broth and add potatoes; simmer 18 minutes until tender.
- Mash lightly to thicken, then stir in milk and cheddar until smooth.
- Off heat, stir in sour cream and season to taste.
- Top bowls with bacon, green onions, and extra cheese.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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