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Light Baked Potato Soup Recipe

Diana Johnson
  • 35 minutes
  • Serves 8

INGREDIENTS

1 tbsp

Kerrygold unsalted butter

1

yellow onion (chopped)

4 lb

large russet or baking potatoes (cut into large chunks, about 5)

2 qt

chicken stock (64 ounces)

1 tsp

kosher salt

1/4 tsp

fresh ground pepper

5

strips cooked turkey bacon (chopped)

7 oz

Kerrygold reduced fat Dubliner cheese (shredded)

1/4 cup

chopped green onions