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Loaded Baked Potato and White Bean Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Potato masher

Ingredients
  

  • 4 large russet potatoes
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 3 green onions, sliced
  • Salt and black pepper

Instructions
 

  • Prick the potatoes with a fork and bake them at 400°F for 45 to 50 minutes until soft. Let them cool slightly, then scoop out the flesh and set it aside.
  • In a large pot over medium heat, cook the diced onion for 5 minutes until it softens. Add the minced garlic and cook for 1 minute more.
  • Pour in the chicken broth and add the white beans along with the scooped potato flesh. Bring the mixture to a simmer and cook for 10 minutes.
  • Use a potato masher to break down some of the potatoes and beans for a thicker texture. Stir in the milk and let the soup heat through for 3 minutes.
  • Remove the pot from the heat and stir in half of the shredded cheddar cheese until it melts. Season with salt and black pepper to taste.
  • Ladle the soup into bowls and top each serving with the remaining cheddar cheese, crumbled bacon, and sliced green onions.

Notes

Mash the potatoes and beans only partially so some chunks remain for a heartier feel. Leftovers thicken in the fridge, so add a splash of milk when reheating to loosen the texture. Skip the bacon and use an extra pinch of salt if you need a meat-free version.
Course: Soup
Cuisine: American
Equipment: Large pot, Baking sheet, Potato masher