Beef / Pork

Loaded Baked Potato Soup is for Soup.

Loaded Baked Potato Soup takes 15 minutes to prepare.

Loaded Baked Potato Soup takes 20 minutes to cook.

Loaded Baked Potato Soup makes 16 servings.

The ingredients for Loaded Baked Potato Soup are:

8 oz bacon, chopped
3-4 lbs. yukon gold or russett potatoes, scrubbed
1 lg. onion, chopped
2 garlic cloves, minced
3 tbsp flour
4 cups low-sodium chicken broth
3-4 cups water (to cover potatoes)
1/2 container tofutti better than cream cheese
1/2 cup veggie shreds
1 tsp dried thyme

Here is how you make Loaded Baked Potato Soup:

Peel clean potatoes, reserving skins. Chop to about 1/2 inch pieces or smaller.Cook bacon in Dutch oven over medium heat til crisp. Scoop onto paper towel. Add potato skins to bacon grease and cook til crisp, about 8 mintues. Using slotted spoon, transfer to towel with bacon. Set asideAdd onion to remaining fat, add olive oil if needed to not scortch. Cook til golden, about 6 minutes. Add garlic and cook 1 minute. Add flour and cook another minute, til fragrant. Gradually stir in broth, thyme, and soy cream cheese. Cook over medium til soy cream cheese almost dissolved. Add potatoes and enough water to cover. Bring to boil. Reduce to medium and cook til potatoes are fork tender. Using potato masher, mash some but not all of the potatoes so that soup thickens. Remove from heat and add in veggie shreds. Either add the bacon and potato skins now or top with. Can serve with scallions and sour cream to top.Number of Servings: 16Recipe submitted by SparkPeople user GINSINNOT.

The nutritional information for Loaded Baked Potato Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 266.5

• Total Fat: 8.9 g
• Cholesterol: 11.9 mg
• Sodium: 445.6 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 3.7 g
• Protein: 10.3 g

The dietary needs meet for Loaded Baked Potato Soup is Lactose Free