This soup was really good, but it does take some time. I cooked my potatoes for at least 20 minutes and they still were a little firm. Maybe my pieces were too big. I used Morningstar Farms fake bacon strips on top. My kids didn’t love this, but husband and I both did.
Loaded Potato Soup
(Cooking Light, Nov. 2016)
2 lb. russet potatoes, peeled and cubed
1.13 oz. all-purpose flour (about 1/4 cup)
2 cups 2% reduced-fat milk
1 cup unsalted chicken stock (I used vegetarian “chicken” soup)
3/4 cup light sour cream
1 1/4 tsp kosher salt
1/2 tsp black pepper
2 1/2 oz. sharp Cheddar cheese, shredded (about 2/3 cup)
6 center-cut bacon slices, cooked and crumbled (I used Morningstar Farms vegetarian “bacon”)
3 tbsp chopped fresh chives
1. Place potatoes in a Dutch oven; add cool water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium, and simmer until tender, 11-14 minutes. Remove from heat; drain. Return potatoes to pan; mash with a potato masher to desired consistency.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, milk, and stock in a medium bowl. Stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. Remove from heat; stir in sour cream, salt, and pepper. Ladle soup into 6 bowls; top with cheese, bacon, and chives.