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Baked Potato Soup finished with cheddar and crumbled bacon in a red bowl on a grey tablecloth.
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Baked Potato Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
48 mins
 
Servings: 4
Calories: 343 kcal
Ingredients
For the Freezer Bag
  • 1 lb hash browns, frozen, cubes
  • 1 onion,  minced
  • 1 1/2 cups carrots,  peeled and diced
  • 3 Tbsp butter
  • salt and pepper
  • 2 bay leaves
  • 1/4 tsp thyme
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 tsp chives
  • 3 cups chicken broth
For the Day of Cooking
  • 1/3 cup flour 
  • 1 cup water
  • 3 strips bacon, cooked and crumbed, optional
  • shredded cheddar cheese,  optional
  • additional chives,  optional
Instructions
Assembly Instructions

  1. Add all ingredients except flour, water, bacon, shredded cheese and extra chives to a large resealable freezer bag.

  2. Remove excess air, seal and freeze.

Cooking Instructions

  1. Thaw the bag in the refrigerator overnight.

  2. Bring large bag contents to a simmer in a large stovetop pot.

  3. Shake together flour and water and stir in.

  4. Simmer for 25 minutes, stirring occasionally.Run an immersion blender through it.

  5. Top bowls with crumbled bacon, shredded cheese, and chopped chives.