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Foodie Favorite: Loaded Baked Potato Soup

Sarah

BY SARAH FREEBORN
KENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.

Foodie Favorite: Loaded Baked Potato Soup

Sarah

BY SARAH FREEBORN
KENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.

Ingredients:

  • 11 oz pack potato soup mix (Bear Creek brand or similar)
  • 4-5 medium yellow potatoes
  • 4 cups chicken broth (32 oz box)
  • 1 small sweet Vidalia onion
  • 2-3 cloves crushed garlic
  • 1 tsp black pepper

Toppings (optional):

  • Shredded cheddar cheese
  • Shredded fresh parmesan cheese
  • Scallions
  • Crumbled bacon (3-4 strips of bacon)
  • Sour cream
  • Steamed broccoli florets

Instructions:

Add 4 cups of water and 4 cups of chicken broth to your soup pot. Whisk in the potato soup mix. Add the diced potatoes, diced onion, crushed garlic and black pepper. Mix well and bring to a boil, being sure to stir every minute or two to keep it from burning. Once warm, serve immediately with toppings of choice. Add a side of toasted sourdough for dipping. Enjoy!