Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Yield: 6
Ingredients: 4 lb russet potato, washed; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon pepper; 1 onion, diced; 3 cloves garlic; 3 tablespoons butter; ¼ cup flour; 2 ½ cups chicken broth; 8 oz cream cheese; shredded cheese; bacon, diced; fresh chive, chopped

Recipe by Pierce Abernathy from tasty.co

Lunch

Ingredients

6 servings

•

4 lb russet potato, washed
•

1 tablespoon olive oil
•

1 teaspoon salt
•

½ teaspoon pepper
•

1 onion, diced
•

3 cloves garlic
•

3 tablespoons butter

•

¼ cup flour
•

2 ½ cups chicken broth
•

8 oz cream cheese
•

shredded cheese
•

bacon, diced
•

fresh chive, chopped

Instructions

Preheat your oven to 425˚F (220˚C).
On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
Bake in preheated oven for 40-50 minutes.
Once cooled, peel and mash potatoes, and set aside.
Heat oil in large pot over a medium-high heat.
Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
Add butter and melt.
Bring in flour and stir until mixture is lightly browned.
Add in the chicken broth and cream cheese. Stir until fully incorporated
Add in the mashed potatoes and combine.
Season with salt and pepper.
Garnish bowl with shredded cheese, bacon, and chives.
Enjoy!