Lightened Up Loaded Baked Potato Soup
Serving size: 4-6
4 slices organic pure bacon
6 medium russet potatoes
1/2 cup chopped white onion
1/2 cup chopped mushroom
1/4 teaspoon pink Himalayan or kosher salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon all purpose seasoning (like Trader Joe’s salute seasoning)
1/4 cp chopped green onion
3 cups of water
1 cup almond milk
2 Tbsp better than bouillon chicken base
1 Tbsp dried chives, chopped
1/2 cup mixed cheese blend
In a large stock pan, fry bacon over medium heat and set aside.
Next, wash, peel, and chop potatoes then add to bacon grease.
Turn heat to medium low and add white onions, mushrooms, salt and pepper, garlic powder, all purpose seasoning, and one cup of water.
Saute over medium to low heat until potatoes and veggies are tender.
Next, add green onions to potato and veggie mix.
Add remaining water, almond milk, chicken base, and chives.
Bring mixture to low boil and let boil for 20 minutes, stirring frequently. Add cheese after 20 minutes
Lastly, use an immersion blender to purée soup. This will help your soup thicken up! Blend until your desired consistency! I prefer ours to have potato chunks! If you do not have an immersion blender scoop out 2 cups of soup and place into your blender to purée then add back to pot. Repeat process until desired consistency achieved.
Top with fresh cheese, crumbled bacon pieces, and additional chives, green onion, and sour cream.
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