Loaded Baked Potato Soup
- 3 to 3.25 pounds Idaho Russet potatoes, scrubbed and washed
- 4 Tablespoons unsalted butter
- 6 green onions, sliced and divided in half
- 5 cups low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup sharp cheddar, grated (and more for topping)
- 2 heads of broccoli, florets cut
- cooked bacon for topping
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli (2 heads)
- Green onions (6)
- Idaho russet potatoes (3 pounds)
- Meat
- Bacon, cooked (1)
- Canned Goods
Chicken broth, low sodium (5 cups)
- Dairy
- Butter, unsalted (4 Tablespoons)
- Cheddar, sharp (1 cup)
- Heavy cream (1 cup)
- Sour cream (1/2 cup)
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published October 31, 2012 (3 months ago).
259 people saved this recipe.
