Loaded Baked Potato Soup In A Mug

• Gluten free

• Meat

  • 1 tbsp Bacon, cooked

• Produce

  • 3 tbsp Potatoes
  • 1 tbsp White onion

• Canned Goods

  • 1/2 cup Chicken stock

• Baking & Spices

  • 2 tsp Cornflour
  • 1 Salt & pepper

• Dairy

  • 2 tbsp Cheddar cheese
  • 1/4 cup Milk
  • 1 Sour cream

• Liquids

  • 3/4 cup Water

Found on biggerbolderbaking.com

Ingredients

• ¾ cup (6oz, 170g) water
• 3 tablespoons potatoes, in small cubes
• 1 tablespoon white onion, chopped
• 2 tablespoons cheddar cheese
• 1 tablespoon bacon, cooked
• 2 tsp cornflour (cornstarch)
• ½ cup (4oz, 115g) chicken stock (or vegetable stock)
• ¼ cup (2oz, 56g) milk
• Salt & pepper
• Sour cream for garnish, optional

Directions

• Add your potatoes and water into a large microwaveable mug. Microwave for 3-4 min or until the potatoes are tender. Check on it half way through and stir
• Once cooked drain away the cooking water
• Into the potatoes stir in the bacon, cheese and onions and cornflour. The cornflour will thicken your soup.
• Stir in the stock and milk and season with salt and pepper
• Place in the microwave and cook for 2½ - 3 minutes or until it thickens and all of your ingredients have heated through. (Cooking time is based on my 1200W microwave so your timing might vary) Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.
• Serve topped with sour cream and some more sprinkles of bacon and chives

Nutrition