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Loaded Baked Potato Soup

 
One serving costs about $2.03

$2.03 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter lunch,soup,main course,main dish,dinner
spoonacular Score:40%

Spoonacular Score: 40%

 

Loaded Baked Potato Soup might be just the main course you are searching for. One portion of this dish contains around 16g of protein, 24g of fat, and a total of 433 calories. This recipe serves 6. For $2.03 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up serve, soup pot fry the bacon until crispy. remove the bacon and set aside. remove all but two tablespoons of the bacon grease. saute the onions until tender and translucent. add the garlic saute until fragrant. add the vinegar and de-glaze the bottom of the pan, remove of potatoes and smash, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. If you like this recipe, take a look at these similar recipes: Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup.

Ingredients

Servings:
10 slices
10 slices bacon
bacon
1
1  diced yellow onion
diced yellow onion
4 cloves
4 cloves garlic
garlic
1 Tbsp
1 Tbsp white vinegar
white vinegar
14 oz
14 oz cooked sour shredded fresh potatoes
cooked sour shredded fresh potatoes
6 cups
6 cups vegetable broth
vegetable broth
1 Tbsp
1 Tbsp fresh parsley
fresh parsley
1 tsp
1 tsp thyme
thyme
1 tsp
1 tsp rosemary
rosemary
1 tsp
1 tsp sea salt
sea salt
0.5 tsps
0.5 tsps black pepper
black pepper
14 oz
14 oz canned evaporated milk
canned evaporated milk
2 Tbsps
2 Tbsps cornstarch
cornstarch
0.25 cups
0.25 cups water
water
some
some cooked broccoli florets
cooked broccoli florets
some
some sour cream
sour cream
some
some shredded sharp cheddar
shredded sharp cheddar
some
some green onions
green onions
some
some bacon
bacon
1 large
1 large bacon grease
bacon grease
some
some potatoes
potatoes
2 cups
2 cups potatoes
potatoes
1 small
1 small corn starch
corn starch
some
some ready-to-serve Asian fried rice
ready-to-serve Asian fried rice
some
some simmer
simmer
10 slices bacon
10 slices
bacon
1  diced yellow onion
1
diced yellow onion
4 cloves garlic
4 cloves
garlic
1 Tbsp white vinegar
1 Tbsp
white vinegar
14 oz cooked sour shredded fresh potatoes
14 oz
cooked sour shredded fresh potatoes
6 cups vegetable broth
6 cups
vegetable broth
1 Tbsp fresh parsley
1 Tbsp
fresh parsley
1 tsp thyme
1 tsp
thyme
1 tsp rosemary
1 tsp
rosemary
1 tsp sea salt
1 tsp
sea salt
0.5 tsps black pepper
0.5 tsps
black pepper
14 oz canned evaporated milk
14 oz
canned evaporated milk
2 Tbsps cornstarch
2 Tbsps
cornstarch
0.25 cups water
0.25 cups
water
some cooked broccoli florets
some
cooked broccoli florets
some sour cream
some
sour cream
some shredded sharp cheddar
some
shredded sharp cheddar
some green onions
some
green onions
some bacon
some
bacon
1 large bacon grease
1 large
bacon grease
some potatoes
some
potatoes
2 cups potatoes
2 cups
potatoes
1 small corn starch
1 small
corn starch
some ready-to-serve Asian fried rice
some
ready-to-serve Asian fried rice
some simmer
some
simmer

Equipment

sauce pan
sauce pan
whisk
whisk
bowl
bowl
frying pan
frying pan
pot
pot
sauce pan
sauce pan
whisk
whisk
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

In a large saucepan or soup pot fry the bacon until crispy. Remove the bacon and set aside. Remove all but two tablespoons of the bacon grease. Saute the onions until tender and translucent. Add the garlic saute until fragrant. Add the vinegar and de-glaze the bottom of the pan. Add the potatoes, broth, parsley, thyme, rosemary, salt and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Steam the broccoli in a steamer pan until tender. Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk. Bring back to a simmer. Taste and re-season with salt and pepper if needed. In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup. Simmer for five minutes. Turn off heat and let sit for five minutes before serving to allow it to thicken further. Crumble the bacon. Serve with toppings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.03
Ingredient
10 slices bacon
1 diced yellow onion
4 cloves garlic
1 tablespoon white vinegar
14 ounces cooked sour shredded fresh potatoes
6 cups vegetable broth
1 tablespoon fresh parsley
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sea salt
½ teaspoons black pepper
14 ounces canned evaporated milk
2 tablespoons cornstarch
some sour cream
some shredded sharp cheddar
some green onions
some bacon
2 cups potatoes
some ready-to-serve Asian fried rice
Price
$2.83
$0.24
$0.27
$0.05
$0.53
$4.53
$0.16
$0.11
$0.01
$0.03
$0.03
$0.94
$0.07
$0.08
$0.32
$0.04
$0.28
$0.56
$1.12
$12.19

Tips

Health Tips

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
433 Calories
15g Protein
23g Total Fat
40g Carbs
9% Health Score
Limit These
Calories
433
22%

Fat
23g
37%

  Saturated Fat
9g
62%

Carbohydrates
40g
13%

  Sugar
9g
11%

Cholesterol
52mg
17%

Sodium
1810mg
79%

Get Enough Of These
Protein
15g
31%

Manganese
0.92mg
46%

Copper
0.63mg
31%

Phosphorus
282mg
28%

Iron
5mg
28%

Calcium
269mg
27%

Potassium
920mg
26%

Vitamin B6
0.52mg
26%

Vitamin C
20mg
25%

Vitamin A
1071IU
21%

Vitamin B2
0.34mg
20%

Vitamin B3
3mg
17%

Fiber
4g
17%

Selenium
11µg
16%

Magnesium
57mg
14%

Vitamin B1
0.2mg
13%

Vitamin K
14µg
13%

Zinc
1mg
11%

Vitamin B5
1mg
11%

Folate
36µg
9%

Vitamin B12
0.35µg
6%

Vitamin E
0.32mg
2%

Vitamin D
0.27µg
2%

covered percent of daily need

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