Loaded Baked Potato Soup
Crusty French Bread
Ingredients
- 2 lb russet potatoes, peeled and cubed
- 1 (32-oz) carton chicken broth
- ¼ cup finely chopped onion
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ½ cup heavy cream
- 1 Tbsp chopped fresh dill
- 4 slices bacon
- ½ cup shredded Cheddar cheese
Instructions
- Combine potatoes, broth, onion, salt, pepper, and garlic powder in a 4-quart slow cooker. Cover and cook on LOW 7 to 8 hours or until potatoes are tender. Mash potatoes to desired consistency, and stir in cream and dill.
- Cover and cook 15 minutes or until thoroughly heated.
- Meanwhile, cook bacon in a skillet over medium heat until crisp; drain on paper towels, and crumble.
- Divide soup 2 bowls. Top with bacon and cheese. Sprinkle with additional dill, if desired.
Side Dish Ingredients
- ½ (16-oz) loaf French bread
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack 10 minutes or until crisp.
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