Loaded Baked Potato Soup

This soup is a big hit at my house!  I always serve the green onions on the side, along with some extra cheese, sour cream, and bacon.  That way the picky people don’t question the green things floating in their soup, but they can help themselves to all the extra cheese and bacon they want.  Because who doesn’t love extra cheese and bacon?

If you’re baking potatoes for dinner, save yourself some time and bake a few extras so you can make this soup the next day.  It’s serious comfort food that the whole family will enjoy.

Loaded Baked Potato Soup
Loaded Baked Potato Soup
Serves 6
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
711 calories
45 g
175 g
44 g
35 g
25 g
466 g
1098 g
3 g
0 g
15 g
Nutrition Facts
Serving Size
466g
Servings
6
Amount Per Serving
Calories 711
Calories from Fat 387
% Daily Value *
Total Fat 44g
68%
Saturated Fat 25g
125%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 175mg
58%
Sodium 1098mg
46%
Total Carbohydrates 45g
15%
Dietary Fiber 3g
12%
Sugars 3g
Protein 35g
Vitamin A
28%
Vitamin C
25%
Calcium
37%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4-5 medium russet baking potatoes
  2. 4 tablespoons butter
  3. 1/2 cup flour, divided
  4. 3 cups chicken or vegetable broth
  5. 3 cups half and half
  6. 2 teaspoons salt
  7. 1/4 teaspoon ground black pepper
  8. 3/4 cup shredded sharp cheddar cheese
  9. 1/3 cup finely diced green onions
  10. 1/3 cup sour cream
Toppings
  1. Sour cream
  2. Shredded cheddar cheese
  3. Chopped green onions
  4. Cooked, diced bacon pieces
Instructions
  1. Preheat the oven to 375 degrees. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
  2. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle. Cut the potatoes in half and scoop out the insides of the potatoes.
  3. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
  4. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
  5. Whisk together the broth, half and half, and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
  6. Stir in the potato chunks and salt and pepper. Stir in the cheddar cheese until it is completely melted.
  7. Stir in the green onions and sour cream. Serve immediately with desired toppings.
beta
calories
711
fat
44g
protein
35g
carbs
45g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.

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Comments

  1. ohh… I’m sitting here dreaming about how creamy and delicious this soup would be :) MUST TRY asap!! Great recipe.

  2. I was thinking of what to make tonight, and bam! here it is! Love it!

  3. I LOVE potato soup, especially loaded baked potato soup! Tonight might have to be soup night :)

  4. Cannot wait to give this soup a try! Sounds delicious!

  5. Now THAT’S a potato soup I could fall in love with!

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