Loaded Baked Potato Soup

Click here for a larger picture of Loaded Baked Potato Soup
8 Servings
Potato
Soup
Potato Cream Cheese Soup Filling Appetizer

1 qt Heavy am
1 qt cken Broth
10 pieces on
4 Russet atoes peeled and diced, set in water to prevent them from browning
4 Russet atoes baked; peeled and diced
1/3 cup Chives or en Onion
1 cups Finely Shredded ddar Cheese
2 tbsp ter
1 tsp lic minced
1 tsp t
1 tsp per
1 r Cream for garnish

Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes. Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKED peeled and diced potatoes. Simmer for about 25 minutes on medium heat until reduced by half. Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream. Simmer for an additional 20 minutes. Remove from heat and slowly add the shredded cheddar while stirring constantly.


VIEW THE RECEIPT