Loaded Baked Potato Soup
Main Dish, Side Dish • Gluten Free, Soup, Stovetop
Serving size: 1 to 4
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Ingredients
- 1 tablespoon butter
- 1 large onion (for about 1 cup chopped)
- 4 already baked Russet Baking potatoes (medium to large size)
- 3 ½ cups Trader Joe’s Oreganic Low Sodium Chicken Broth or any low sodium chicken broth
- 1 cup milk, or half and half, Use almond, soy or other milk replacement for Vegan or dairy free)
- ½ cup sour cream (cut to 1/3 cup for low sodium) (use Vegan Tofuti sour cream)
- 2 teaspoons chipotle chili powder for heat (optional)
- ¼ teaspoon salt, or to taste (skip salt for low sodium)
- 1/8 teaspoon black pepper
- Toppings, Real bacon bits (not imitation), Shredded sharp Cheddar cheese, (use vegan bacon bits}
- Sliced or diced jalapenos (optional for a little heat), Chopped green onions
- HALF RECIPE Serves 2 to 3
- 1 1/2 teaspoons butter
- 1/2 cup onion, chopped
- 2 baked russet potatoes
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1/4 cup sour cream
- 1 teaspoon chipotle chili powder
- 1/8 teaspoon salt
- 1 pinch black pepper
- Single Serve Recipe serves 1 to 2
- 3/4 teaspoon butter
- 1/4 cup onion, chopped
- 1 baked potato Cut into 1 inch cubes
- just about 1 cup chicken broth
- 1/4 cup milk
- 1/8 Cup sour cream
- 1/4 teaspoon chipotle chili powder, optional
- Salt and pepper to taste.
Directions
- 1. Melt butter in a 4 ½ quart Dutch oven or soup pot over medium heat. Meanwhile, peel and coarsely chop the onion, add to the pot. Cook until the onion begins to soften, about 2 minutes.
- 2. Add the broth to the soup pot, and bring to a boil. If using the chipotle chili powder add now, When the broth boils, reduce the heat to simmer. Meanwhile, peel the baked potatoes and cut into 1 inch cubes. (You will have about 3 cups of potato.) Add them to the pot.
- 3. Add the milk and sour cream and stir well. Add the salt and black pepper and taste; correct the seasonings. Cook until heated through, 3 to 5 minutes. Serve at once, garnished with bacon bits and cheese, if desired.
