Veggie Loaded Baked Potato Soup
Veggie loaded baked potato soup has all the bacon, cheese, and sour cream you want - plus lots of celery, onion, and carrots to balance out the richness. Eating healthier without sacrificing the good stuff.
Ingredients
Ingredients (~3-4 servings)
- 3 slices of bacon chopped
- 1/2 tbsp unsalted butter
- 3/4 lb baby gold potatoes diced
- 1 celery stalk diced
- 1 carrot peeled and diced
- 1/2 yellow onion diced
- 1 garlic clove minced
- 1/4 tsp ground mustard
- 2 Tbsp all-purpose flour
- 3 cups low-sodium chicken stock 24 oz
- 1 cup heavy cream 8 oz
- 1/4 cup sour cream
- 1/2 cup shredded white cheddar cheese
- 1 green onion chopped
- Salt and pepper to taste
Instructions
- Cook chopped bacon in Dutch oven until crisp. Remove bacon, leaving fat in pot.
- Add butter to bacon fat. Sauté potatoes, carrots, and celery for 7-10 minutes.
- Add onion, garlic, and ground mustard. Cook 5 minutes.
- Stir in flour and cook 1-2 minutes.
- Slowly add chicken stock and heavy cream. Simmer until potatoes are tender.
- Reduce heat. Stir in sour cream and half the cheese.
- Season with salt. Let cool 5 minutes.
- Serve topped with remaining cheese, bacon, and green onions.
Notes
Season with black pepper to taste when serving.