Prep Time:20 minsCook Time:25 minsTotal Time:45 minsServings:4Yield:4 servings, 1 3/ cups eachJump to Nutrition Facts
Prep Time:20 minsCook Time:25 minsTotal Time:45 minsServings:4Yield:4 servings, 1 3/ cups each
Prep Time:20 mins
Prep Time:
20 mins
Cook Time:25 mins
Cook Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings, 1 3/ cups each
Yield:
4 servings, 1 3/ cups each
Jump to Nutrition Facts
Jump to recipe
What Type of Potatoes Can Be Used?
We recommend using russet potatoes because they’re starchier than other varieties of potatoes. High-starch, low-moisture russet potatoes break down and mash easily, which make them perfect for thickening soups. After simmering the potatoes in chicken broth, we transfer about half of them into a bowl and mash them until almost smooth, but still a little chunky. The mashed potatoes are stirred back into the soup, which gives it a thick and creamy texture.
How to Store Loaded Baked Potato Soup
This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.
How to Make It Vegetarian
To make a vegetarian version of this potato soup, omit the bacon and use vegetable broth. Serve it with a green salad and crusty bread to clean up the bowl.
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil2 slices bacon, cut in half½cupchopped onion1 ½poundsmedium russet potatoes (2-3), scrubbed and diced4cupsreduced-sodium chicken broth½cupreduced-fat sour cream½cupshredded extra-sharp Cheddar cheese, divided¼teaspoonfreshly ground pepper¼cupsnipped chives or finely chopped scallion greens
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
2 slices bacon, cut in half
½cupchopped onion
1 ½poundsmedium russet potatoes (2-3), scrubbed and diced
4cupsreduced-sodium chicken broth
½cupreduced-fat sour cream
½cupshredded extra-sharp Cheddar cheese, divided
¼teaspoonfreshly ground pepper
¼cupsnipped chives or finely chopped scallion greens
DirectionsHeat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.Using a slotted spoon, transfer about half the potatoes to a bowl and mash with a potato masher until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).EquipmentLarge saucepan, potato masherOriginally appeared: EatingWell Magazine, September/October 2013; updated October 2022
Directions
Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.Using a slotted spoon, transfer about half the potatoes to a bowl and mash with a potato masher until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).EquipmentLarge saucepan, potato masher
Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
Using a slotted spoon, transfer about half the potatoes to a bowl and mash with a potato masher until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).
Equipment
Large saucepan, potato masher
Originally appeared: EatingWell Magazine, September/October 2013; updated October 2022
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Nutrition Facts(per serving)328Calories15gFat38gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
