I’m a huge fan of baked potatoes. They’re easy to make and you can top them with just about anything to turn them into a complete meal. Well, here at First For Women we’re always looking for deliciously clever ways to mix things up. That’s what inspired this Loaded Baked Potato Soup recipe. It’s a spin on a classic comfort food that’ll keep you coming back for more.
Simmering the spuds in chicken broth is the easy secret to fast flavor. Once tender, simply puree the mixture until silky smooth. Then add sharp cheddar and half-and-half to create a rich, creamy texture that’s utterly divine. To finish, take it over the top with more cheese and smoky bacon. So yummy! Make a batch today. We promise, once you take a sip, it’ll be a new go-to family favorite. Be sure to let us know in the comments below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 scallions
- 4 baking potatoes, peeled, diced
- 1 qt. chicken broth
- 1 cup half-and-half
- 2 cups shredded cheddar
- 4 slices cooked crumbled bacon
Instructions
PrintChop white parts of scallions; slice and reserve green parts. In 5-7-qt. slow cooker, combine potatoes and chopped scallions; add broth.
Cover; cook on low 5−6 hrs. until potatoes are tender. Cool mixture; in batches, in blender, purée. Return soup to slow cooker.
Stir in half-and-half and 1 cup cheese. Cover; cook 30 min. Season to taste with salt and pepper. Transfer soup to serving bowls. Top with bacon, remaining cheese, and sliced scallions.
Nutrition
- Calories: 230
- Total Fat: 13 gram
- Saturated Fat: 7 gram
- Protein: 13 gram
- Carbohydrates: 18 gram
- Fiber: 1 gram
- Cholesterol: 40 mg
- Sugar: 2 gram
- Sodium: 470 mg
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