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Loaded Baked Potato Soup Recipe

   
 

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     Loaded Baked Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 large onion, minced
3 garlic cloves, minced
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
2 Tbs all-purpose flour
4 cups low-sodium chicken broth
3 lbs Russet potatoes (about 6 medium), peeled and cut into 1/2-inch pieces
2 cups shredded sharp cheddar cheese (about 8 oz), plus more for serving
1/2 cup heavy cream
1/2 cup sour cream (light is fine)
 

Instructions
In a skillet, cook bacon until nice and crispy. Transfer to a plate lined with a paper towel and refrigerate until serving. Pour off all but 2 tablespoons of fat. Add the onion to the remaining fat and cook over medium-high heat until softened and lightly browned, about 8 minutes. Stir in the garlic and thyme, and season with salt and pepper. Cook until fragrant, about 30 seconds or so. Add in the flour and cook for 1 minute, stirring constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits with your spoon. Cook until the mixture is starting to thicken, then transfer to the crockpot. Pour in the remaining 3 cups of broth and mix to combine. Add in the potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Cover and cook until the potatoes are tender, 4 to 6 hours on low. When the cooking time is up, transfer 3 cups of the cooked potatoes to a medium bowl. Add in the cream and mash until smooth using a potato masher or the back of a spoon. Re


Originally Submitted
12/7/2012





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