Loaded Baked Potato Soup with Bacon

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 slices

Thick-Cut Bacon

15 mL

Olive Oil

160 g

Yellow Onions

6 g

Garlic , minced

720 mL

Russet Potatoes

2 sprigs

Fresh Rosemary

3 sprigs

Fresh Thyme

720 mL

Unsalted Chicken Broth

240 mL

Milk

6 g

Kosher Salt

1 pckg
(3.74 oz)

Mashed Potatoes

I used Idaho Spuds Country Buttered Flavor

60 g

Greek Yogurt

or Light Sour Cream

30 g

Shredded Cheddar Cheese

to taste

Shredded Cheddar Cheese

to taste

Ground Black Pepper

to taste

Fresh Chives

to taste

Bacon

3 g

Fresh Chives , chopped

Cooking Instructions

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Step 1

Heat a large pot over medium-high heat. Add Thick-Cut Bacon (4 slices) cook until crispy, often stirring to evenly cook bacon, about 6 minutes. Transfer bacon to a paper towel-lined plate to cool. Remove bacon grease from pan and reserve or discard.

Step 2

You can either add 1 tablespoon of the bacon grease or Olive Oil (15 mL) to the pan to sauté the vegetables.

Step 3

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