Loaded Baked Potato Soup | Kirk's Cooking and Cocktails

Kirk's Cooking and Cocktails

Name: Loaded Baked Potato Soup
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: International
Ingredients: del Cabo Organic Baking Russet Potatoes; Hormel Black Label Thin Cut Canadian Bacon; Land O Lakes Butter, with Olive Oil & Sea Salt; Elephant Garlic; Cebollitas Bunch; Bob's Red Mill Dark Rye Flour, Organic; O Organics Milk, Low Fat, Organic; Horizon Organic Half & Half; Kitchen Basics Chicken Bone Broth; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; El Guapo Garlic Powder; Tillamook Medium Cheddar Cheese; Boskovich Green Onions; Daisy Light Sour Cream

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Loaded Baked Potato Soup

60 mins prep30 mins cook

0 servings

What you need

3 baking potato

Hormel Black Label Thin Cut Canadian Bacon

6 slice bacon

Land O Lakes Butter, with Olive Oil & Sea Salt

1 butter

2 clove garlic

⅓ onion

1 flour

1 milk

1 half & half

1 chicken broth

1 salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

1 pepper

Instructions


0 Preheat oven to 400, poke and bake potatoes for 1 hour
1 Cook the bacon using your favorite method, cool and chop into bits. Save 1T bacon grease
2 In a soup pot, add the bacon grease and butter
3 Once the butter is melted, add the onion and cook for 5 minutes until translucent
4 Add the garlic and cook for another minute. Then add the flour and mix in well
5 Slowly incorporate the milk and half &amp; half, stirring constantly.  Do the same with the chicken broth.
6 Add the salt, pepper, and garlic salt and bring to a simmer.  Cook for 5-7 minutes
7 Reduce the heat to low, add the bacon and cheese.  Once melted add in the potatoes.  Cook for 2-3 minutes to re-warm the potatoes and scoop to a bowl
8 Top with you favorite toppings and enjoy!!

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