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Baked Potato Soup

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Serves | Prep Time | Cook Time


2 russet potatoes
1 medium sweet onion, finely chopped
1 bunch broccoli, rinsed and coarsely chopped
2 tablespoons olive oil
salt and pepper, to taste
1 clove garlic, finely minced
4 cups chicken stock
pinch crushed red pepper
chopped crisp bacon
shredded sharp cheddar cheese
thinly sliced green onions
sour cream

Bake one of the potatoes until fully cooked, cool to room temperature. Sweat onions and garlic in olive oil in a Dutch oven over medium-low heat until translucent. Peel and chop remaining potato. To the Dutch oven, add chicken stock, potato, seasonings, and broccoli. Bring to a boil, reduce to a simmer, cover and cook 20 minutes or until potato is soft. Meanwhile, peel and chop the baked potato. Using an immersion blender, puree the soup leaving it just a bit chunky. Stir in chopped baked potato and serve topped with garnishes of your choice.

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