Loaded Baked Potato Soup
Servings 8 servings
Calories 297kcal
Ingredients
- 4 medium russet potatoes
- 4 tablespoons butter
- 2 cloves garlic minced
- 1 medium onion diced
- 1/3 cup flour
- 2 cups milk
- 1 cup half and half
- 1 1/2 cups chicken broth
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 cup shredded cheddar cheese
- 1 cup plain Greek yogurt or sour cream
- bacon, chives, shredded cheese for topping
Instructions
- Peel and cube potatoes. Add to a large pot of water and bring to a boil. Boil potatoes until just underdone; about 10-15 minutes. While potatoes are cooking, cook bacon; cool, crumble, and set aside. Drain potatoes and set aside.
- In the pot you used to cook the potatoes, add butter and melt over medium high heat. Add diced onion, and sauté for 3-4 minutes or until onion has softened and is beginning to turn translucent. Add garlic, salt and pepper, and saute for another minute.
- Add flour and whisk until combined with the onion. Slowly whisk in milk and half and half. Whisk until smooth and then slowly whisk in the chicken broth. Bring to a boil and then reduce heat to low and simmer for 5-7 minutes until the mixture has thickened a bit.
- Remove from heat and stir in the shredded cheese and Greek yogurt until incorporated. Add the potatoes back into the pot and give it a gentle stir.
- Top with bacon crumbles, green onion or chives, and more shredded cheese. Enjoy!
Nutrition
Calories: 297kcal | Carbohydrates: 31g | Protein: 12g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 705mg | Potassium: 675mg | Fiber: 2g | Sugar: 7g | Vitamin A: 553IU | Vitamin C: 8mg | Calcium: 265mg | Iron: 1mg
