Loaded Baked Potato Soup Recipe

Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1 Tablespoon Olive Oil; 1 whole Onion, Medium Sized, Chopped; 2 cloves Garlic, Crushed; 3 whole Potatoes, Large; 4 cups Chicken Broth; 4 cups Water; 1/2 cups Sour Cream, Plus More To Garnish; 6 slices Bacon, Fried Crispy And Crumbled Into Chunks, Plus More To Garnish; 1 cup Shredded Cheddar Cheese, Plus More To Garnish; 4 Tablespoons Fresh Parsley Pesto; FOR THE PESTO:; 2 cups Firmly Packed Parsley Leaves; 3 cloves Garlic, Peeled; 1 cup Shredded Parmesan Cheese; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 2/3 cups Extra Virgin Olive Oil

Servings: persons

FOR THE SOUP:
1 Tablespoon Olive Oil
1 whole Onion, Medium Sized, Chopped
2 cloves Garlic, Crushed
3 whole Potatoes, Large
4 cups Chicken Broth
4 cups Water
1/2 cups Sour Cream, Plus More To Garnish
6 slices Bacon, Fried Crispy And Crumbled Into Chunks, Plus More To Garnish
1 cup Shredded Cheddar Cheese, Plus More To Garnish
4 Tablespoons Fresh Parsley Pesto
FOR THE PESTO:
2 cups Firmly Packed Parsley Leaves
3 cloves Garlic, Peeled
1 cup Shredded Parmesan Cheese
1/2 teaspoons Salt
1/4 teaspoons Pepper
2/3 cups Extra Virgin Olive Oil

1
For the soup:
2
1. In a medium-sized, heavy bottom saucepan, add olive oil and heat to medium-high heat. Once the oil is aromatic and shimmering, add onion and garlic. Saute until translucent and aromatic, about 3 minutes. Remove from heat for a moment.
3
2. Wash, peel and dice the potatoes and add them to the saucepan. Put it back over medium heat. Add the broth and water and cover pot. Allow it to come to a nice rolling boil, nothing too crazy but not quite a simmer. Cook for 10 minutes or until potatoes are tender when poked with a fork. Using a whisk, mash about half of the potato chunks so they thicken the broth mixture.
4
3. Remove pot from heat and stir in sour cream, bacon and cheese until well incorporated. Serve warm in bowls and garnished with a dollop of sour cream, additional cheese, extra bacon bits and garden fresh parsley pesto.
5
For the pesto:
6
1. Toss all the pesto ingredients except the oil into a food processor or blender and pulse several times until the parsley and garlic cloves are finely minced.
7
2. Next drizzle in the olive oil while pulsing the blender/food processor. Drizzle the oil in slowly, giving the mixture time to incorporate the oil as you pour it in. Process until pesto is smooth, then serve! Freeze a portion of it for later or keep refrigerated and use within three days.

1427

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SOUP:, 1 Tablespoon Olive Oil, 1 whole Onion, Medium Sized, Chopped, 2 cloves Garlic, Crushed, and more.

Yes, Loaded Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Loaded Baked Potato Soup

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