Microwave, Stovetop, Immersion blender, Knife
Clean the potatoes & use a fork to pierce several holes in the skin. Microwave the potatoes for 12-15 min until soft.
Slice the bacon into small strips.
Peel & dice the onion.
When the potatoes are soft & cool enough to handle, peel away the skins. Roughly mash up the potatoes.
Heat a pot over medium heat. Brown the bacon for 3-4 min. Once cooked, carefully transfer the bacon to a paper towel-lined plate. Leave the bacon fat in the pot.
In the pot with bacon fat, sauté the onions for 2-3 min.
Whisk in the flour until it's combined, about 1 min. Then quickly whisk in the milk until thickened, about 1 min.
Whisk in the veggie broth. Season with salt, pepper & garlic powder (if you have)! Whisk it all together, then add the mashed up potato. Simmer for 10 min, stirring occasionally.
For a creamier texture, use an immersion blender to blend the soup.
Serve the soup in a bowl topped with shredded cheddar cheese, crispy bacon, a dollop of sour cream & sliced scallions if you have. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Loaded Baked Potato Soup" contains 363 Energy, 12 g of Fat, 48 g of Carbohydrates, 15 g of Protein, 5 g of Fiber.