Stuffed Baked Potato Soup
Anything you might put on a baked potato you can stir into this soup. To keep it vegetarian, add imitation bacon bits or croutons in place of bacon.
INGREDIENTS | SERVES 6
- 3 tablespoons butter
- 1 medium onion, minced
- 4 cups vegetable or chicken broth
- 3 white potatoes, peeled and diced
- 2 cups half-and-half
- 2 cups shredded Cheddar cheese
- 3 tablespoons sour cream
- 1 large russet potato, baked until tender and diced
- Salt and pepper to taste
- ⅓ cup cooked bacon crumbles
- ¼ cup green onion, minced
In a heavy soup pot over medium-high heat, combine butter and onion; sauté 5 minutes.
Add broth and diced white potatoes; bring to a boil. Reduce heat to medium; simmer 20 minutes, or until potatoes are very tender.
Remove soup from heat. Working in batches, ladle into blender; pulse to purée. Return pureed to pot; add half-and-half. Heat on medium just until hot and bubbly. Whisk in cheese; stir until melted.
Remove from heat; whisk in sour cream. Add diced baked potato, salt, and pepper. Ladle into bowls; garnish with bacon crumbles and green onion.