The Ultimate Loaded Baked Potato Soup (Edit recipe)

Craving cheesy potatoes? Here's the super healthy, nutrient-dense version packed with whole-food collagen protein and calcium.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1143
Fat:	88 g
Carbohydrates:	21 g
Protein:	58 g
Cholesterol:	222 g
Sodium:	1241 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

4 White Potatoes, (Large Baked Russet Potatoes)
1 lb Bacon
1 Yellow Onion, diced
.5 cup Unsalted Butter, (grass-fed)
.5 cup Gluten Free Flour, + 2 extra tbsp's
3 cups Whole Milk, grass-fed
24 oz Chicken Bone Broth, (bag of Bonafide Provisions Chicken Bone Broth)
1.25 cup Mild Cheddar Cheese, shredded (grass-fed)
Sour Cream, Grass-fed
Salt and Pepper, (Celtic Sea Salt) to taste
1 bunch Green Onion (Scallion)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees Fahrenheit, then line baking sheet with parchment paper.
Pierce potatoes all over with a fork, then rub with oil and season with Celtic sea salt. Place on baking sheet and bake for 1 hour, or until potato is soft/easily pierced with a fork.
While potato is cooking, place Dutch oven over medium heat and cook bacon until crispy. Once bacon is done place on paper towel lined plate and set aside.
Add grass fed butter to the bacon grease and let it melt completely. Add the diced onion and let cook for 3 minutes. Then add gluten-free flour and whisk into a roux. Gradually start to whisk in milk, then bone broth. Whisk constantly until the mixture starts to thicken.
Once potatoes are done, remove from the oven and dice into chunks, then add to the Dutch oven. Bring mixture to a boil and make sure to stir frequently. Reduce the heat, cover, and let simmer for 20 minutes.
After 20 minutes use an immersion blender to blend the soup completely. Once the soup is thick and creamy, add in 1 cup cheddar cheese and melt completely.
Serve the soup in a bowl and top with additional cheddar cheese, dollop of sour cream, chopped up crispy bacon, and chives.