Loaded Baked Potato Soup

Loaded Baked Potato Soup

This was mentioned on my FB feed and it struck me as one of the most comfortable of comfortable fall foods.

 

 

 

 

Ingredients:

– 4 large russet potatoes, peeled and diced

– 1/2 large sweet onion, rpough chopped

– 4 cloves of garlic, minced

– 4 cups chicken broth

– 1 cup heavy cream

– 1 cup shredded cheddar cheese

– 6 slices of bacon, cooked and crumbled

– Salt Substitute and pepper to taste

– Chives, and tamed jalapeños for garnish

Directions:

1. In a large pot, sauté the leek and garlic until translucent.
2. Add the diced potatoes and chicken broth, then bring to a boil. Reduce heat and let simmer until potatoes are tender.
3. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and cheddar cheese until melted.
4. Season with salt substitute and pepper to taste. Serve hot, topped with crumbled bacon, a few jalapeño slices,  chopped chives, and a dollop of sour cream on top or on the side.