Loaded Baked Potato Soup
Loaded Baked Potato Soup
Indulge in the ultimate comfort food! This take on a classic steakhouse favorite is a hearty, creamy delight filled with Libby's Diced Potatoes and bacon. Each spoonful captures the essence of a classic loaded baked potato.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
20 Min
Ingredients
4 strips of bacon
1 small yellow onion (chopped)
2 tablespoons all-purpose flour
2 1/2 cups
1 cup chicken broth
2 (15 oz.) cans Libby’s Diced Potatoes (drained)
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup green onion (chopped)
1/2 cup shredded cheddar cheese
4 strips of bacon
1 small yellow onion (chopped)
2 tablespoons all-purpose flour
2 1/2 cups
1 cup chicken broth
2 (15 oz.) cans Libby’s Diced Potatoes (drained)
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup green onion (chopped)
1/2 cup shredded cheddar cheese
Instructions
- Cook bacon in a dutch oven until crisp, about 8 minutes. Set onto a paper towel lined plate to cool then chop into small pieces. Reserve 2 tablespoons of bacon grease in dutch oven.
- Add onions to the dutch oven over medium heat and cook for 5 minutes, stirring regularly. Add garlic and cook 2 minutes longer.
- Sprinkle flour over onions and garlic and stir. Cook 1 minute longer. Gradually stir in milk and chicken stock. Continue to heat until slightly thickened, about 3-4 minutes. Stir in 1 can of potatoes.
- Transfer soup to a blender and blend until smooth and creamy.
- Return soup to dutch oven over medium-low heat and stir in remaining can of potatoes, half of the chopped bacon and sour cream. Season with salt and pepper to taste. Cook 2-3 minutes, until just boiling.
- Ladle soup into bowls and serve hot garnished with green onions, shredded cheddar cheese and remaining chopped bacon.
- Cook bacon in a dutch oven until crisp, about 8 minutes. Set onto a paper towel lined plate to cool then chop into small pieces. Reserve 2 tablespoons of bacon grease in dutch oven.
- Add onions to the dutch oven over medium heat and cook for 5 minutes, stirring regularly. Add garlic and cook 2 minutes longer.
- Sprinkle flour over onions and garlic and stir. Cook 1 minute longer. Gradually stir in milk and chicken stock. Continue to heat until slightly thickened, about 3-4 minutes. Stir in 1 can of potatoes.
- Transfer soup to a blender and blend until smooth and creamy.
- Return soup to dutch oven over medium-low heat and stir in remaining can of potatoes, half of the chopped bacon and sour cream. Season with salt and pepper to taste. Cook 2-3 minutes, until just boiling.
- Ladle soup into bowls and serve hot garnished with green onions, shredded cheddar cheese and remaining chopped bacon.
