Dietary Update

Happy Valentines Day from the Dietary Department here at the Montrose Health Center. It’s been very cold out and we’ve been having a lot of different soups here at MHC. One of the resident’s favorites is Loaded Baked Potato Soup.

Easy Loaded Baked Potato Soup

6 Servings

• 1 (2.5-pound) bag honey gold potatoes, cubed
• 1 (32-ounce) box chicken broth
• 1 cup milk
• ¼ cup sour cream, plus extra for topping
• 1 cup shredded cheddar cheese, plus extra for topping
• 2 green onions, sliced, plus extra for topping
• 8 slices bacon, cooked and crumbled (divided)
• salt and pepper, to taste

Instructions

1. Place cubed potatoes in a large pot and cover with chicken broth. Bring to a boil and cook until fork tender, about 12-15 minutes.
2. Remove potatoes from heat, and do not drain the chicken broth. Let cool slightly, then lightly smash the potatoes with a potato masher, leaving the mixture a bit chunky.
3. Stir in milk, sour cream, cheddar cheese, green onions, and half of the bacon. Place the soup back on stove and heat through. Season with salt and pepper to taste.
4. Serve warm, topped with additional sour cream, cheddar cheese, bacon, and green onions.

Hope you make this recipe it is so delicious!

Brandy Rule

Dietary Supervisor