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Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Prep time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: American Comfort
Ingredients: 1 lb bacon; 1 onion; 2 stalks celery; 2 medium carrot; 3 cloves garlic; 2 tsp salt; 1 tsp black pepper; 1 tsp dried parsley; ½ tsp red pepper flakes; 64 fl oz chicken broth; 4 medium russet potato; ½ cup heavy cream; ½ cup sour cream; 2 cups instant mashed potato flakes; cheddar cheese; green onion

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American Comfortporkdinner40 min 6

A rich and creamy loaded baked potato soup simmered with aromatic vegetables, enriched with heavy cream and sour cream, and thickened effortlessly with instant potato flakes.

method

1
In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the grease in the pot.
2
Add the diced onion, celery, and carrots directly to the hot bacon grease. Cook, stirring occasionally, for about 5 minutes until softened.
3
Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
4
Stir in the salt, black pepper, dried parsley, and red pepper flakes until well combined.
5
Pour in the chicken broth and add the peeled, diced potatoes. Bring the pot to a simmer.
6
Cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
7
Remove the pot from the heat and stir in the heavy cream and sour cream until smooth.
8
Add the instant potato flakes gradually, about 1/2 cup at a time, stirring thoroughly until the soup reaches your desired thickness.
9
Ladle into serving bowls and garnish with shredded cheddar cheese, the reserved crispy bacon, a dollop of sour cream, and sliced green onions.