As fall quickly approaches, soups, chili, and stews come to my mind. So today I’m cooking Loaded Baked Potato Soup. This soup is so tasty and probably one of the best soups that I cook. My entire family loves it when I make this soup. Soups are great because large amounts of food can be made for a small price. Also, families can have at least 2 meals from a large pot of soup. This soup can be cooked in the crock pot or on the stove. The key to a good soup is fresh ingredients. So the next time your in the mood for soup, give my recipe a try.
Let’s Get Cooking:
You will Need:
4-5 Large Baked Potatoes
2 and 1/2 cups of Chicken Stock
1 stick of Butter
1 can of Cream of Chicken
1/2 cup of Scallions chopped (other onions work too)
1 cup of Half & Half (Milk works too)
1 cup of Shredded Cheddar Cheese
1 cup of Bacon chopped (you can add more bacon if you want)
1 & 1/2 cups of Fresh Broccoli chopped
3-4 Fresh Carrots peeled and diced (these are optional but add great flavor)
Salt and Black Pepper for Taste
In a skillet, sauté chopped bacon until very crisp and drain on a paper towel to remove excess grease. In a large dutch oven or cooking pot, add the chicken broth, butter and Half & Half. Heat until simmering, add carrots, broccoli, scallions and bacon. Cook on medium heat and let simmer. Slice open the baked potatoes. Use a melon baller and dip out the inside of the potatoes. Drop the potato balls into the simmering chicken broth mixture. Let cook on medium to medium low for 10 minutes. Then add the cream of chicken and shredded cheese. This will thicken the soup. Season the soup with Salt and Black Pepper. Simmer on low heat for 15-20 minutes until a rich, golden and thick soup is formed. Taste and adjust seasoning as necessary.
Serve Warm with Cornbread.
Recipe Copyright: Belongs to Cassie Lang