Include in Print View:

Loaded Baked Potato Soup

Cook Time 30 mins
Total Time 30 mins
Cooking Method:
Courses: ,
Servings: 4
Ingredients
  • 4 medium russet potatoes (washed and dried)
  • 1 small head cauliflower (cut into florets)
  • 4 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/2 cup sour cream
  • salt
  • pepper (fresh ground)
  • 1 cup cheddar cheese (shredded)
  • 6 green onions (chopped)
  • 3 slices bacon (cooked and crumbled)
Instructions
  1. 1
    Pierce potatoes with a fork and microwave on high for 5 minutes. Turn over and microwave another 4-5 minutes or until tender. Cool, peel, and cube half of the potatoes. Cube the remaining potatoes leaving peel intact and set aside.
  2. 2
    Place cauliflower in stock pot with broth and cook until tender. Add cream, salt and pepper, and the peeled potatoes.
  3. 3
    Using immersion blender, puree until smooth. Add sour cream and remaining potatoes. Cook on low another 5-10 minutes, stirring occasionally.
  4. 4
    Serve topped with cheddar, green onions, and bacon.