Loaded Baked Potato Soup
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1 stalk green onion
- 2 clove garlic
- 15 small russet potato
- 4 slice turkey bacon
- 1/4 cup butter, unsalted
- 3 teaspoon Chicken Bouillon
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1/4 cup flour, all-purpose
- 4 cup milk
- 1 ounce cheddar cheese
- 2 cup spinach
- 1 medium apple
- 1 medium cucumber
Slice green onions and mince garlic.
Peel and cube the potatoes. Boil in a large pot until just underdone- about 15 minutes. Drain potatoes but reserve about 3 cups of the water you boiled it in.
Meanwhile, cook the turkey bacon in a separate pan until crisp. Crumble and set aside.
Add butter and bouillon paste to the empty pot that you boiled the potatoes in. Saute green onions and garlic. Add salt and pepper to taste.
Add the flour; stir until smooth.
Add milk and reserved water alternately, 1 cup at a time. Stir between each addition, cooking until it's the consistency of a thick white sauce. Gently stir in the potatoes.
Dice the apple and cucumber. Add to a bowl along with the spinach; toss together.
Top the soup with shredded cheese, bacon, and more green onions. Serve with salad on the side.
Calories: 445kcal | Carbohydrates: 72g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 391mg | Fiber: 5g | Sugar: 11g