Loaded Baked Potato Soup (Gluten Free) |
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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This soup is so easy to make and yet so delicious. You can very easily whip up a bowl for lunch or dinner when you are in a big hurry. Leftovers of this soup reheat beautifully for lunch or dinner the next day. Just save some of the toppings for sprinkling or spooning on the next day. I really love this soup. As a celiac I often eat soup for lunch. This is one of my favourite soups. I hope that you enjoy it as much as I do! Ingredients:
4 medium baking potatoes, unpeeled |
1 (284 ml) can chicken broth |
1 cup milk |
3 slices already cooked bacon, crumbled, divided |
3/4 cup shredded cheddar cheese |
2 tablespoons sliced green onions, divided |
1/4 cup sour cream |
Directions:
1. Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
2. Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
3. Slightly crush potatoes with a potato masher.
4. Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
5. Serve topped with reserved bacon, cheese, onions, and sour cream.
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