Super Simple 25-Minute Baked Potato Soup
This 25-minute Baked Potato Soup is super simple and super delicious! Top with traditional loaded baked potato toppings and enjoy!
Servings 4 servings
- 3 tablespoons butter
- 1 medium onion finely diced
- 1 1/2 cups diced carrot about 1/2 inch cubes
- 1/3 cup all purpose flour
- 4 cups chicken stock
- 1 lb frozen diced hash brown potatoes
- salt & pepper to taste
- 2 bay leaves
- 1/8 teaspoon thyme
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 teaspoon dried chives
any desired toppings:
- cooked and crumbled bacon
- grated cheddar cheese
- fresh chives
- sour cream etc.
In a large pot, melt butter over medium heat. Saute onion and carrot 5 minutes or until they start to become tender. Sprinkle flour overtop veggies and stir to create a paste.
Whisk in chicken stock and bring to boil. Soup will thicken quite a bit. Add in frozen hash browns and seasonings.
Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes.
Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve.
Calories: 418kcal | Carbohydrates: 47g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 527mg | Potassium: 919mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8980IU | Vitamin C: 19mg | Calcium: 149mg | Iron: 2.5mg