Loaded Baked Potato Soup

Over the past several days, my friends and family back home in Chicago have been getting a lot of snow. While it was in the 60s here today, I still felt cold overall. Maybe it was me missing(or not missing) those snowy winter days. So, to all my friends and family back home, this one's for you.

 

Here are the ingredients you will need for this soup. All that is missing is a little bit of butter, salt and pepper.

To begin, start to melt your butter in the bottom of a 4 quart pan. Throw the diced onions in and let them cook until they are translucent. Next, add the chicken broth, cream of chicken soup, salt, pepper, and hash browns. Now, you can use regular diced potatoes, but I was feeling lazy today so I cheated. Let the mixture come to a boil and then reduce heat. Depending on your preference for consistency, you can either use a masher, immersion blender, or leave the hash browns whole to achieve the texture you would like. After letting simmer for ten minutes, add the cream cheese and a cup of the shredded mild cheddar cheese. Once melted, your soup is ready to serve.  Top with bacon bits, shredded cheese, and a dollop of sour cream. Enjoy!

Recipe:

Ingredients
1 bag (30 oz) of hash browns
3 cans of chicken broth
1 can of cream of chicken soup
1/2 to 1 onion, diced
1 package of cream cheese
1 cup (plus a bit extra) of shredded mild cheddar cheese
Salt
Pepper
Sour cream for topping
Bacon pieces for topping


Directions

1. Start to melt your butter in the bottom of a 4 quart pan. Add onions and cook until translucent. 
2. Add chicken broth, cream of chicken soup, and hash browns. Salt and pepper liberally.
3. Let cook to a boil and then reduce heat. Cook for ten more minutes.
4. Add cream cheese and shredded cheese. Stir until melted.
5. Serve and top with more cheese, bacon, and sour cream.