Loaded Baked Potato Soup
Total Time: 00h 45m
Hands-on Time: 00h 30m
Makes: 4 - 6 servings
Nothing says comfort more than a thick, creamy bowl of loaded baked potato soup. Easily seasoned and made cheesy with our Broccoli Cheddar Soup Mix (no broccoli, though!) and complemented with bacon and green onions, you’ll want to keep this loaded baked potato soup recipe handy.
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Ingredients
- 6 strips bacon, raw, chopped
- 4 cups red new potatoes, peeled and diced
- 1 package Frontier Co-op® Broccoli Cheddar Soup Mix
- 4 cups water
- 1/2 cup heavy cream
- 3 chopped green onions
Directions
- In a 4-quart stock pot, cook bacon on medium-high heat until crisp. Remove with a slotted spoon and set aside.
- In same pot, cook diced potatoes in bacon grease, stirring, for 5 minutes.
- In a separate bowl, whisk Broccoli Cheddar Soup Mix with 4 cups of water.
- Add soup mixture into stock pot and bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes or until potatoes are tender.
- Remove pot from heat and blend half of the soup mix with an immersion blender, leaving some potato chunks if desired.
- Slowly stir in heavy cream.
- Add bacon and green onions to soup, stir, and serve.
- Add sour cream, shredded cheddar, and pickled jalapeños to garnish soup for a deluxe loaded baked potato soup.
- For a vegetarian version, use 2 tablespoons butter in place of bacon.
