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Loaded Baked Potato Soup

Servings: 6 servings
Author: Rose Thicket Farms

Ingredients

  • 2-4 slices bacon
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 4 cups chicken stock
  • 3 tsp chicken bouillon
  • 4 large golden potatoes scrubbed, peeled, and diced
  • 2 Tbs cornstarch
  • 3/4 cup cold water
  • 4 oz cream cheese softened and cut into pieces
  • salt and pepper to taste
  • sour cream garnish
  • shredded cheddar garnish
  • green onions garnish

Instructions

  • In a large stock pot, cook bacon over medium heat. When cooked, remove and set aside. Add onions and sauté until tender. Add garlic and cook for about 30 seconds.
  • Add the chicken stock, chicken bouillon, and potatoes.
  • Cook potatoes in the stock pot over medium heat for about 12-15 minutes or until the potatoes are tender when pierced with a fork.
  • Mix the cornstarch into the water. Be sure to stir thoroughly to avoid any clumps.
  • Pour the cornstarch mixture into the pot of soup and stir until well combined. Continuing stirring until soup returned to a boil. Reduce heat to a simmer.
  • Stir in cream cheese and mix until well combined. Add the bacon bits to the soup.
  • Salt and pepper to taste.
  • Garnish with grated cheddar cheese, sour cream, and green onions.
  • Serve immediately.

Notes

If you want to make this in advance or freeze, stop before you add the cream cheese. When you reheat, add the cream cheese at that time. 
Be sure to check the chicken bouillon labels for gluten-free. 
 

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