Loaded Potato Soup

🧂 Ingredients

• 4 cups low sodium chicken stock
• 2 tsp. chicken soup base
• 2 or 3 large potatoes

  peeled and cubed, (I used 1 ¾ lbs. but 3 large potatoes is plenty)
• 1 small onion

  chopped
• 1 tsp. garlic

  chopped or minced
• 2 tbsp. unsalted butter
• 2 tbsp. flour

  (I used unbleached)
• 4 oz. cream cheese

  (cut the 8-oz. pkg. in half)
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 3 tsp. dried chives
• 4 strips bacon

  cooked and crumbed (or use a handful of bacon bits)

Instructions

• 1 Cook bacon in skillet over medium heat until done.
• 2 Be careful not to cook the bacon too long or at too high of a heat so that it
  scorches.
• 3 Transfer bacon to a paper towel-lined plate to drain; crumble when cool.
• 4 Set aside.
• 5 In a medium pot, add potatoes, chicken stock and soup base.
• 6 Cook about 15 minutes until potatoes are tender.
• 7 In a large pot, melt butter and add onions and garlic.
• 8 Cook until the onions are translucent.
• 9 Sprinkle flour over butter and cook for a minute or two.
• 10 Add the potato and chicken stock slowly to mixture.
• 11 Add one cup at a time and make sure to stir well so it’s blended.
• 12 Continue until mixture is used up.
• 13 Add the cream cheese and stir soup until cream cheese has melted.
• 14 Add salt, pepper, chives and bacon and mix to combine.

Nutrition Info