Loaded Baked Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut bacon into small pieces and cook in a Dutch oven until crispy. Remove with a slotted spoon and set aside.

Step 2

Cook shallots in bacon fat over medium heat until softened, about 7 minutes

Step 3

Add potatoes and toss to coat. Add vegetable broth and bring to a boil. Boil until potatoes are fork tender, about 20 minutes.

Step 4

Run potatoes through a ricer or food mill, reserving the cooking liquid.

Step 5

Stir potatoes back into the cooking liquid. It should look like loose mashed potatoes. If it is too dry you can add more vegetable broth.

Step 6

Stir in half and half and cream cheese. Whisk over medium heat until the cream cheese is melted and the soup is smooth

Step 7

Stir in the seasonings and adjust to taste.

Step 8

Serve with chopped chives, shredded cheddar cheese, crumbled bacon, sour cream and/or oyster crackers