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Loaded Maine Baked Potato Soup

Difficulty: Intermediate
Ingredients
  • 3 slices bacon chopped
  • 1 medium onion diced (about 1 cup)
  • 1 celery stalk diced (about 1/2 cup)
  • 4 cups peeled diced Yukon Gold potatoes
  • 4 cups chicken stock
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup half and half
  • 1 cup low-fat plain Greek yogurt
  • 1 cup shredded cheddar cheese plus more for garnish
  • Chopped Scallions for Garnish
Instructions
  1. 1
    In a large skillet, cook the bacon until crisp over med-high heat.
  2. 2
    Transfer to a paper towel using a slotted spoon and drain off all but two tablespoons of fat.
  3. 3
    Return the pan to the heat and add the onions. Cook for 2 minutes and then stir in the celery.
  4. 4
    Cook the mixture until softened and then transfer to the slow cooker. Add the potatoes, stock, onion powder, garlic powder, salt and pepper to the slow cooker.
  5. 5
    Cover and cook on high for 4 hours or low for 6-7 hours.
  6. 6
    Using a ladle, pour 2 cups of the potato/broth mixture to a blender. CAREFULLY, puree the mixture until smooth. (Cover the top of the blender with a towel, hot liquids in a blender can explode and the towel will protect you.)
  7. 7
    Pour the pureed potato mixture back into the slow cooker and stir to combine, Add the half and half, yogurt and cheese. Stir to combine.
  8. 8
    Serve topped with the reserved bacon, cheese and scallions.
Read it online: https://mpb.swmcdev.com/recipe/loaded-maine-baked-potato-soup/