Loaded Baked Potato Soup
This easy American soup is ready in about 40 minutes and makes 6 servings. The main ingredients are russet potatoes, bacon and cheddar cheese. The cooking is mostly simmering and sautéing. Each serving has about 440 calories and 16 g of protein.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 440 kcal
Save this recipe in Buttter
It is in the Comfort Food Classics cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 6 servings
- 1 kgrusset potatoes
- 200 gbacon
- 150 gcheddar cheese
- 120 mlsour cream
- 750 mlchicken broth
- 1yellow onion
- 40 gbutter
- 3 tbspall-purpose flour
- 4 stalksgreen onions
- 1 tspsalt
- 1 pinchblack pepper
Instructions
- Peel and dice the russet potatoes into 2cm cubes. Cook the bacon in a large pot until crispy, then remove and crumble, reserving the drippings.
- In the same pot with bacon drippings, melt the butter and sauté the diced yellow onion for 4 minutes. Sprinkle in the all-purpose flour and stir for 1 minute.
- Gradually stir in the chicken broth. Add the diced potatoes and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
- Mash some of the potatoes with the back of a spoon to thicken the soup. Stir in the sour cream and most of the cheddar cheese until melted. Season with salt and black pepper.
- Ladle into bowls and top with crumbled bacon, remaining cheddar cheese, and sliced green onions.
Cook’s notes
Mashing part of the potatoes is what thickens the soup, so mash more or less to get the texture you like. The bacon can be cooked a day ahead. Leftovers thicken in the fridge; thin with a little broth or milk when reheating, and keep the toppings separate so they stay crisp.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 16 g
- Fat
- 26 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- In cookbook: Comfort Food Classics
