Easy Spicy Baked Potato Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

6 slices thick cut bacon, chopped

1 yellow onion, chopped

4 cloves garlic, chopped

kosher salt and black pepper

2 tablespoons salted butter

1/4 cup all-purpose or gluten free flour

4 cups low sodium vegetable broth

4 Russet potatoes, peeled and chopped

2 cups milk

1/3 cup salsa verde

1/3 cup plain greek yogurt or sour cream

1 cup shredded cheddar cheese

1/2 cup fresh cilantro, chopped

chopped green onion, for serving

Directions

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve. If there's excess bacon grease, drain off all but 1 tablespoon. 2. To the same pot, add the onion and cook 5 minutes, until fragrant. Add the garlic. Stir in the butter and flour, cook 1 minute. Pour over broth and stir in the potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes. 3. Stir in the milk, salsa verde, yogurt/sour cream, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!

Nutrition

• Calories: 471 kcal