Loaded Baked Potato Soup

Prep Time: 10 mins Cook Time: 1hr & 15 mins

Ingredients

• 4 large baking potatoes
• 6 slices of bacon, cooked and crumbled
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 cups chicken broth (prepared using Folona Bone broth powder)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup chopped green onions
• Salt and pepper to taste
• Optional toppings: additional shredded cheddar cheese, chopped green onions, sour cream, and bacon bits

Instructions

1. Preheat the oven to 400°F (200°C). Wash the potatoes and pierce them with a fork. Place them on a baking sheet and bake for about 45-50 minutes, or until tender. Once cooked, allow them to cool slightly, then peel and cube the potatoes. Set aside.
2. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the flour and stir continuously for 1-2 minutes to create a roux.
3. Gradually whisk in the milk and chicken broth until the mixture is smooth. Continue cooking over medium heat, stirring occasionally, until the soup begins to thicken.
4. Add the cubed potatoes to the pot and stir to combine. Simmer for about 10 minutes to allow the flavors to meld together.
5. Using an immersion blender or a regular blender, carefully puree the soup until smooth. Be cautious with the hot liquid.
6. Put the soup in the pot if using a regular blender. Stir in the shredded cheddar cheese until melted and fully incorporated.
7. Add the sour cream and chopped green onions to the pot, stirring well to combine. Season with salt and pepper to taste.
8. Allow the soup to simmer for an additional 5-10 minutes to heat through and further develop the flavors.
9. Serve the loaded baked potato soup hot. Top each serving with crumbled bacon, additional shredded cheddar cheese, chopped green onions, sour cream, and bacon bits, if desired.
10. Enjoy your delicious loaded baked potato soup made with Folona Bone broth powder!

Nutrition Facts