Loaded Bake Potato soup is a favorite at our house. I've been making this for over 20 years. When it gets cold outside this is one of the first go to meals.A friend of mine brought me fresh potatoes from Idaho from her parents farm. Oh, these are the BEST potatoes. Thank you Kathy from bringing me some of these beauties this year!
Fresh Idaho spuds.
Chicken Broth, Peeled Potatoes, and pepper.
Caramelized onions and bacon.
Add them to the pot.
I love Tillamook Products. They are the best. This light sour cream taste like the regular stuff. Add a cup full to the pot. Make sure this is off the heat when you add. You don't want it to curdle.
Oh, yum. add some grated cheddar cheese and serve!
Loaded Bake Potato Soup
8-10 medium Russet Potatoes, Peeled
4 Cups of Chicken Broth
Dash of Pepper
1/4 lb of Bacon
1 Onion, Diced
1 Cup of Sour Cream
1 1/2 Grated Cheddar Cheese
Add potatoes, chicken broth, and pepper to pot. Use enough broth to cover potatoes. Simmer on Medium heat. In another pan saute onions and bacon to brown. Add to potatoes. Cook until potatoes are tender. Take off heat and mash potatoes with masher. Then add sour cream. Stir until blended. Serve with Cheddar cheese on top.