Loaded Baked Potato Soup | Recipe Finder

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6servings

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Loaded Baked Potato Soup

Source: www.gaylea.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Cellulose
Vitamins	A, B₂, B₃, B₉, B₁₂, C, E, P
Minerals	Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 1/2 lb Russet potatoes, peeled and cubed
6 strips bacon, chopped and divided
1 each onion and celery stalk, finely chopped
1/2 tsp each salt and pepper
2 mL
1/4 tsp dried thyme leaves
1 mL
1 1/2 cups Gay Lea Sour Cream (approx.)
375 mL
1/2 cup sodium-reduced chicken broth
2 cups milk
500 mL
1/2 cup thinly sliced green onion
1/2 cup shredded Cheddar cheese
125 mL

Instructions Jump to Ingredients ↑

Place potatoes in a medium saucepan and cover with cold water; season with salt to taste. Bring water to boil and cook for 15 minutes or until potatoes are fork tender; drain well. Mash the potatoes with a ricer or potato masher until smooth and fluffy. Beat in sour cream with an electric hand mixer

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