Loaded Baked Potato Soup

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 potato large or 738g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Onions

  Raw

  ½ cup, chopped or 80g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Nonfat Half & Half

  8 Tsp or 133g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cheddar or colby cheese

  Low fat

  ¼ cup, shredded or 28g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

Directions

1. Microwave the potatoes on high for 10 minutes or until fork tend
2. While potatoes are “baking,” place a large soup pot over medium high heat and cook the bacon until crisp. Add the onion and cook for 3 to 4 minutes or until slightly softened. Add the garlic, crush the thyme in with your fingers, and cook for one minute. Stir in the chicken broth and milk. Cut potatoes in half and scoop flesh into the soup. Mash the potato with a spoon (or potato masher) and simmer for 5 minutes
3. Ladle soup into a blender, or use an immersion blender, and puree the soup until smooth. Return to the pot. Whisk together the half-and-half and flour. Add to the soup and bring to a low boil, stirring constantly, until thickened. Add the salt and pepper to taste.
4. Stir the cheddar cheese and sour cream into the soup, or reserve, and top each bowl with 2 teaspoons each cheese and sour cream. Garnish with green onion tops

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