Loaded Baked Potato Soup
Creamy, cheesy, bacon-loaded comfort food with a BIG flavor upgrade from Lauri Lee's Garlic & Herb and Adobo Seasonings! 💙
Ingredients
- ½ lb low sodium bacon
- 2 lg carrots diced
- 3 celery stalks diced
- 1 medium onion diced
- ⅓ cup butter
- 1 tbsp Lauri Lee's Ultra Low Sodium Garlic & Herb Seasoning Blend (you can add more if desired)
- 1 tsp Lauri Lee's Ultra Low Sodium Adobo Seasoning Blend plus more for garnish (you can add more if desired)
- ⅓ cup flour
- 3 cups low sodium chicken broth
- 4 cups milk
- 8 oz cream cheese cubed
- 5 large russet potatoes cubed
- 1 cup shredded cheddar cheese
- sliced green onions optional for garnish
- salt and pepper to taste
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove to paper towels and set aside for topping.
- Pour off all but about 1 Tbsp of the bacon grease. Add the carrots, celery, and onion and cook about 5 minutes, until softened.
- Lower the heat. Add the butter, Garlic & Herb, and Adobo and stir until the butter melts. Sprinkle in the flour and stir for 1 minute.
- Stir in the broth and milk, then add the cream cheese and potatoes. Bring to a gentle simmer and cook about 30 minutes, until the potatoes are tender.
- Stir in the cheddar cheese until melted and silky. Taste, then add salt and pepper only if needed.
- Ladle into bowls and top with cheddar, bacon, green onions, and a pinch of Adobo