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Loaded Baked Potato Soup

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Potato Type: Reds
Prep Method: Slow Cooker

Dish

SoupSide DishMain Dish

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 8 (10 fluid ounce portions)

Ingredients

  • 2 ounces Bacon, chopped
  • ¾ cup Yellow Onions, chopped
  • 3 cups Chicken Stock/Broth
  • 2 lbs. Red Potatoes, skin on, scrubbed, diced 1-inch pieces
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper
  • ½ cup Sour Cream
  • 1-1/2 tablespoons All Purpose Flour
  • ¾ cup Shredded Cheddar Cheese
+

Garnish

  • ¼ cup Shredded Cheddar Cheese
  • ¼ cup Green Onion, sliced

Preparation

  1. Add the chopped bacon to the multicooker and turn on the sauté button. Once the bacon is rendered and the fat melted, remove the bacon and add in the onions, cook for 3-4 minutes until soft.
  2. Add the chicken stock/broth, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the multicooker and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quickly release the pressure.
  3. Meanwhile, stir together the sour cream and flour in a small bowl to create a slurry. Set aside.
  4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the ¾ cup of cheddar cheese and stir until melted. Serve garnished with reserved chopped bacon, green onions, and more cheese.

Notes 

  • Bacon can be omitted, and vegetable stock/broth can be subbed for the chicken stock to make this dish vegetarian.
  • Cornstarch can be subbed for flour for a gluten-free version of this soup.

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Nutrition Facts Per Serving

Calories

200

Fat

8g

Sodium

1020mg

Cholesterol

20g

Vitamin C

11mg

Carbohydrates

25g

Fiber

2g

Protein

8g

Potassium

699mg

Sugar

4g

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