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
Calories 418kcal
Ingredients
- 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.
Instructions
- 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.
Nutrition
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