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Baked Potato Soup

This baked potato soup is complete comfort food in a bowl. It's the perfect soup for a cold winter day packed with all your favorite baked potato toppings. It's been so cold and snowy / rainy here lately that I've been in total soup mode. I promise you will be going back for a second bowl of this delicious soup.
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Servings 9 servings

Ingredients
  

  • 4 potatoes
  • 1 cup diced onion
  • 4-5 cups chicken stock
  • 1 cup milk
  • ½ cup sour cream, heavy cream, or greek yogurt
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 1.5 tbsp chili powder
  • 2 tsp garlic salt

Instructions
 

  • Add olive oil and onion to a large pot and cook for about five minutes until onion is translucent. Stir in butter, garlic and flour. 
  • Add potatoes, chicken stock, and seasonings and bring to a boil. Cook for 15-20 minutes or until potatoes are tender and you can stick a fork in them easily. Mash a few times to make the soup creamy.
  • Add in milk and cream and stir. Cover and simmer for 5-10 minutes on low-medium.
  • OPTIONAL: **If soup is thin, create a roux with 3 tbsp flour and 3 tbsp water. Mix and slowly add to soup 1 tbsp at a time, stirring the entire time. Continue to cover and cook for 5-10 minutes and this will thicken soup. **If soup is too thick, add 1 tbsp of chicken stock at a time.
  • Top with bacon, cheese, green onion, and any other favorite toppings. Enjoy!