Loaded Baked Potato Soup
User Reviews
4.7
27 reviews
Excellent
Loaded Baked Potato Soup
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In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.
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Ingredients
- 3 ¼ pounds Russet potatoes about 4 medium/large potatoes
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cloves garlic minced or finely pressed
- 6 cups 2% or whole milk
- 8 ounces extra-sharp cheddar cheese grated and divided
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 cup sour cream I used reduced fat
- 10 lices Bacon cooked and crumbled
- 8 green onions trimmed and sliced into small segments (yields about 3/4 cup)
Instructions
- Preheat oven to 400F. Pierce potatoes with a fork and bake for about 1 hour directly on oven rack, or until fork tender.
- When potatoes are cool enough to handle, peel them, transfer to a large bowl, and mash the flesh. I mash coarsely so there are big potato chunks but mash as small as desired; set aside.
- To a a large Dutch oven or stockpot, add the butter, flour, and cook over medium heat for about 3 to 5 minutes, stirring constantly, until flour is thickened. You’re making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
- Add the garlic and cook for about 1 minute, or until fragrant; stir constantly so it doesn’t burn.
- Add the milk, 6 ounces cheese, salt, pepper, and stir until the cheese has melted.
- Add the potatoes, sour cream, 3/4 cup bacon, 1/2 cup green onions, and stir to combine.
- Simmer on low for about 5 minutes, or until soup is heated through; don’t allow it to boil.
- Taste and check for seasoning balance, adding more salt or pepper if desired, to taste.
- Ladle into bowls and evenly top with the remaining 2 ounces cheese, 1/4 cup bacon, 1/4 cup green onions, and serve immediately.
Notes
- Cheese: Don’t use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well.
- Bacon: I used pre-cooked bacon that cooks in microwave in about 1 minute to save time; yields about 1 cup crumbled bacon.
- Storage: Soup will keep airtight in the fridge for up to 1 week. Reheat very gently on the stove or micro so soup doesn’t separate. I haven’t tried freezing it and cannot speak to the results.
Nutrition Information
Show Details
Serving
1
Calories
797kcal
(40%)
Carbohydrates
73g
(24%)
Protein
31g
(62%)
Fat
43g
(66%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
15g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
1076mg
(45%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 797 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 797kcal | 40% |
| Carbohydrates | 73g | 24% |
| Protein | 31g | 62% |
| Fat | 43g | 66% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 1076mg | 45% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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