Scrumptious Soup
Loaded Baked Potato Soup
This hot soup is packed with flavour and perfect for cool winter days.
Preparation Time:
10 Minutes
Ingredients:
| 1 1/2 lb | Russet potatoes, peeled and cubed | 750 g |
| 6 | strips bacon, chopped and divided | |
| 1 | each onion and celery stalk, finely chopped | |
| 1/2 tsp | each salt and pepper | 2 mL |
| 1/4 tsp | dried thyme leaves | 1 mL |
| 1 1/2 cups | Gay Lea Sour Cream (approx.) | 375 mL |
| 1/2 cup | sodium-reduced chicken broth | 125 mL |
| 2 cups | milk | 500 mL |
| 1/2 cup | thinly sliced green onion | 125 mL |
| 1/2 cup | shredded Cheddar cheese | 125 mL |
Instructions:
Place potatoes in a medium saucepan and cover with cold water; season with salt to taste. Bring water to boil and cook for 15 minutes or until potatoes are fork tender; drain well. Mash the potatoes with a ricer or potato masher until smooth and fluffy. Beat in sour cream with an electric hand mixer.
Meanwhile, set a medium skillet over medium heat. Add half of the bacon, the onion, celery, salt, pepper and thyme. Cook for 10 minutes or until browned and very soft.
Puree the bacon mixture with the broth using a blender or food processor and whisk in milk. Transfer potato mixture to a clean saucepan and set over medium heat. Cook for 10 minutes or until heated through.
Meanwhile, cook remaining bacon until very crisp. Garnish each bowl with green onion, Cheddar cheese, remaining bacon and a small dollop of sour cream.
Makes 6 servings.
Tip: Use an electric mixer to incorporate the potato into the soup.