Loaded Baked Potato Soup
A top selling favorite no matter the season. Using Cream Soup Base with left over baked potatoes guarantees low food cost.
Ingredients
Recipe Yield:
| Amount |
Item |
| 1 gal |
Hot water (180°-190°F) |
| 1 bag |
Foothill Farms® Cream Soup Base Mix (either #067T or #096T) |
| 1 1/2 cups |
Cooked Bacon Crumbles |
| 1/2 medium |
Yellow Onion, Julienned |
| 5 |
Large Left Over Baked Potatoes, diced |
| 2 cups |
Sour Cream |
| 1 cup |
Shredded Cheddar Cheese, divided |
| 1/4 cup |
Chopped Chives |
Instructions
- In a large stock pot, pour Cream Soup Base Mix (28 oz) into hot water while stirring with a wire whip. Continue to stir until mix is completely dissolved and soup base is smooth. Set aside.
- In a seperate pot, sear the bacon crumbles and onions, being careful not to burn the bacon but allowing onion to tenderize.
- Gently fold in diced potatoes and sour cream into bacon/onion mixture.
- Pour the baon/onion/sour cream mixture into the Cream Soup Base and stir gently to incorporate.
- Add 3/4 cup of shredded cheddar cheese and bring mixture up to desired temperature, stirring occasionally.
- Garnish bowls of soup with remaining shredded cheese and chives.
