The Ultimate Loaded Baked Potato Soup

Craving cheesy potatoes? Here's the super healthy, nutrient-dense version packed with whole-food collagen protein and calcium. 

INGREDIENTS

• 4 large baked russet potatoes
• 1 lb bacon
• 1 yellow onion, diced
• ½ cup grass-fed butter
• ½ cup + 2 tbsp gluten-free flour
• 3 cups grass-fed whole milk
• 1 24oz bag Bonafide Provisions Chicken Bone Broth
• 1 ¼ cup shredded grass-fed cheddar cheese
• Grass-fed sour cream
• Celtic sea salt & fresh ground black pepper to taste
• 1 bunch green onion

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit, then line baking sheet with parchment paper.
2. Pierce potatoes all over with a fork, then rub with oil and season with Celtic sea salt. Place on baking sheet and bake for 1 hour, or until potato is soft/easily pierced with a fork.
3. While potato is cooking, place Dutch oven over medium heat and cook bacon until crispy. Once bacon is done place on paper towel lined plate and set aside.
4. Add grass fed butter to the bacon grease and let it melt completely. Add the diced onion and let cook for 3 minutes. Then add gluten-free flour and whisk into a roux. Gradually start to whisk in milk, then bone broth. Whisk constantly until the mixture starts to thicken.
5. Once potatoes are done, remove from the oven and dice into chunks, then add to the Dutch oven. Bring mixture to a boil and make sure to stir frequently. Reduce the heat, cover, and let simmer for 20 minutes.
6. After 20 minutes use an immersion blender to blend the soup completely. Once the soup is thick and creamy, add in 1 cup cheddar cheese and melt completely.
7. Serve the soup in a bowl and top with additional cheddar cheese, dollop of sour cream, chopped up crispy bacon, and chives.

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