Microwave, Stovetop, Immersion blender
Clean the potatoes & use a fork to pierce several holes in the skin. Microwave the potatoes for 12-15 min until soft.
Slice the bacon into small strips.
Peel & dice the onion.
When the potatoes are soft & cool enough to handle, peel away the skins. Roughly mash up the potatoes.
Heat a pot over medium heat. Brown the bacon for 3-4 min. Once cooked, carefully transfer the bacon to a paper towel-lined plate. Leave the bacon fat in the pot.
In the pot with bacon fat, sauté the onions for 2-3 min.
Whisk in the flour until it's combined, about 1 min. Then quickly whisk in the milk until thickened, about 1 min.
Whisk in the veggie broth. Season with salt, pepper & garlic powder (if you have)! Whisk it all together, then add the mashed up potato. Simmer for 10 min, stirring occasionally.
For a creamier texture, use an immersion blender to blend the soup.
Serve the soup in a bowl topped with shredded cheddar cheese, crispy bacon, a dollop of sour cream & sliced scallions if you have. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Loaded Baked Potato Soup" contains 339 Energy, 10 g of Fat, 47 g of Carbohydrates, 15 g of Protein, 5 g of Fiber.
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