Baked Potato Soup Recipe

🧂 Ingredients

• 7 slices bacon

  chopped into 1-inch pieces
• 1 medium onion

  chopped
• 1 carrot

  peeled and chopped
• 4 cloves garlic

  minced
• 1 stalk celery

  chopped
• 1/3 cup all-purpose flour
• 3 cups low sodium chicken broth
• 5 russet potatoes

  peeled and chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon chili powder
• 1/8 teaspoon smoked paprika
• 3 cups whole milk

  we use Oatly full fat for dairy free
• 1/2 cup sour cream

  we use WayFare for dairy free
• 1/2 cup shredded cheddar cheese

  we use Follow Your Heart for dairy free

Instructions

• 1 Place the bacon into a cold dutch oven and cook on medium-high heat. Stir as
  needed until the bacon is nice and crispy. Remove the bacon with a slotted spoon
  and place it onto a paper towel-lined plate to absorb the grease.
• 2 Add the carrots and onion to the dutch oven with the bacon grease and stir until
  the onions are translucent about 3-4 minutes, then add the garlic and cook and
  stir for another minute.
• 3 Add in the flour and toss to coat the veggies. Stir in the chicken broth, milk
  and 1/2 of the bacon, potatoes, and seasonings (salt, pepper, garlic, chili
  powder, and smoked paprika). Bring to a boil and then reduce to low heat to
  simmer for 15-20 minutes, or until the potatoes are fork tender. The smaller you
  chop the potatoes, the quicker they will cook. Be sure to stir as needed.
• 4 Use a blender (or immersion blender) to blend 1/3 to 1/2 of the soup mixture.
  Carefully blend the soup, as it will be very hot. Return the soup to the pot and
  add the other half of the bacon, sour cream, and cheddar cheese. Stir to combine
  and then serve as desired.

Nutrition Info