Chef Rob's Loaded Baked Potato Soup

June 16, 2015

144

This soup tastes exactly like a fresh Hot Loaded Baked Potato

1 large Onion, chopped
2 tbsp. Butter
2 pieces Scallions, chopped
8 slices Bacon, chopped and rendered
4 large Par Baked Idaho Potatoes, cubed
6 cups Chicken Broth
½ cup Heavy Cream
1 tsp. Horseradish
½ cup Sour Cream
Salt
Pepper
¼ cup Cheddar Cheese, shredded (1 cup)

1. Saute onions with butter in a medium sized stock pot until onions are transparent. 2. Add scallions, rendered bacon, and potatoes. Cook for about 5 minutes. 3. Add chicken broth and heavy cream. Bring to a boil and simmer for about 20 minutes. 4. Add horseradish and sour cream. Mix with a hand blender until smooth and creamy. Salt and Pepper to taste. 5. Garnish with shredded cheddar cheese

Nutritions

Calories
631

Sodium
2298mg
95% DV

Fat
50g
78% DV

Protein
22g
44% DV

Carbs
10g
3% DV

Fiber
6g
27% DV