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Image © Love Bakes Good Cakes
$2.35 per serving
3,088 likes
Ready in 60 minutes
Spoonacular Score: 80% 
Loaded Baked Potato Soup might be just the main course you are searching for. For $2.35 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 901 calories, 27g of protein, and 73g of fat each. If you have heavy whipping cream, celery, salt and pepper, and a few other ingredients on hand, you can make it. To use up the salt and pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. It can be enjoyed any time, but it is especially good for Autumn. Plenty of people made this recipe, and 3088 would say it hit the spot. From preparation to the plate, this recipe takes about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is excellent. Try Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup for similar recipes.
Read the detailed instructions on Love Bakes Good Cakes
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
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.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
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).
To prevent curdling, take sour cream of the fridge well in advance and only add it to hot soups or sauces once it has reached room temperature and once the soup/sauce has cooled down a bit.
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.
Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.
When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.
According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.
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