Loaded Potato Soup Recipe
User Reviews
5.0
75 reviews
Excellent
Loaded Potato Soup Recipe
Report
Every bowl of hearty Loaded Baked Potato Soup has all the delicious toppings you’d put on an actual baked potato. It's creamy, satisfying, and ready to devour in under an hour.
Share:
Ingredients
- 4 lices Bacon
- 1/4 cup butter (1/2 stick)
- 1/4 cup all-purpose flour
- 4 cups milk plus more as needed
- 4 medium Russet potatoes peeled and cut into 1/2-inch cubes (about 2 pounds, see note 1)
- 2 scallions thinly sliced, plus more for garnish
- Salt and freshly ground black pepper
- 1 cup shredded cheddar cheese plus more for garnish
- 1/2 cup sour cream (see note 2)
Instructions
- In a Dutch oven or large stock pot over medium heat, add bacon and cook until crispy, about 6 to 8 minutes. Drain on paper towels, then crumble (use this to garnish the soup). Do not drain bacon fat.
- To the Dutch oven, add butter and stir until melted. Whisk in flour until smooth and lightly browned, about 1 minute. Whisking constantly, add milk and cook until thickened, about 2 to 3 minutes.
- Add potatoes, scallions, and 1/2 teaspoon salt and bring to boil. Reduce heat, cover, and simmer until potatoes are tender, about 15 to 20 minutes. Stir in cheese, sour cream, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Adjust the consistency of the soup with additional milk if desired. Serve hot garnished with crumbled bacon, more cheese, and more scallions if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Russet potatoes: Plain old “baking potatoes” are the best for this soup because they have more starch. Some cooks make the soup with frozen shredded hash brown potatoes, too, or substitute Yukon golds.
- Sour cream: Baked potato soup tastes just as good with heavy cream or an equal amount of cream cheese.
- Yield: This recipe makes at least 9 cups of soup, enough for 6 servings, 1 1/2 cups each.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1.5 cups
Calories
438kcal
(22%)
Carbohydrates
39g
(13%)
Protein
16g
(32%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Cholesterol
51mg
(17%)
Sodium
391mg
(16%)
Potassium
890mg
(25%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
950IU
(19%)
Vitamin C
9mg
(10%)
Calcium
365mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (1 1/2 cups each)
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 438kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 51mg | 17% |
| Sodium | 391mg | 16% |
| Potassium | 890mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 365mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
Other Recipes
You'll Also Love
