4.9 from 108 votes
Fully Loaded Baked Potato Soup
Imagine a Fully Loaded Baked Potato but in soup... it's perfection!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 461 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 8 Russet potatoes, scrubbed cleaned and pierced with a fork all over
- 8 lices Bacon
- 6 tablespoons butter
- 1 yellow onion finely chopped
- 4 cloves garlic roughly chopped
- ⅓ cups all purpose flour
- 4 cups chicken stock
- 1 teaspoon kosher salt
- 1 teaspoons freshly cracked black pepper
- 2 tablespoons olive oil
- ½ cup sour cream
Toppings:
- freshly shredded cheddar cheese
- Sliced scallions
- sour cream
- Bacon
Instructions
- Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
- Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
- In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
- Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
- In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
- Add ½ of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
- Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.
Cup of Yum
Notes
- Yes - fry up those potato skins! No waste, and delicious meals.
Nutrition Information
Calories
461kcal
(23%)
Carbohydrates
48g
(16%)
Protein
11g
(22%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
49mg
(16%)
Sodium
694mg
(29%)
Potassium
1122mg
(32%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
370IU
(7%)
Vitamin C
44mg
(49%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 461
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 694mg | 29% |
| Potassium | 1122mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 44mg | 49% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.