Loaded Baked Potato Soup
A top selling favorite no matter the season. Using Foothill Farms® Cream Soup Base & Sauce Starter Instant Mix with left over baked potatoes guarantees low food cost.
Ingredients
- 1 gal Hot Water (180°-190°F)
- 1 bag Foothill Farms® Cream Soup Base & Sauce Starter Instant Mix
- 1 1/2 cups Bacon, Cooked, Crumbled
- 1/2 medium Yellow Onion, Julienned
- 5 each Left Over Baked Potatoes, Large, Diced
- 2 cups Sour Cream
- 1 cup Cheddar Cheese, Shredded, Divided
- 1/4 cup Chives, Chopped
Instructions
- In a large stock pot, heat the water until 180-190°F.
- Whisk in the Foothill Farms® Cream Soup Base & Sauce Starter Instant Mix and stir until the mix is completely dissolved and the 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 the diced potatoes and sour cream into the bacon/onion mixture.
- Pour the mixture into the soup 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.
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