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5
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6
votes
Loaded Baked Potato Soup
A great way to use up extra baked potatoes making this a filling soup with cheese, bacon and green onions.
Prep Time
10
minutes
mins
Servings:
6
Calories:
874
kcal
Author:
Karlynn Johnston
Ingredients
12
slices
bacon
(cooked and crumbled)
2/3
cup
butter
2/3
cup
all-purpose flour
7
cups
2 % milk
1
cup
sour cream
(thick)
4
large baked potatoes
(cubed and peel removed)
2
Tablespoons
green onions
(diced)
1 3/4
cups
shredded Cheddar cheese
(divided)
1
teaspoon
salt
(to taste)
1
teaspoon
ground black pepper
(to taste)
Instructions
Place bacon in a skillet and cook until crisp - Place on paper towel to drain. Crumble and set aside.
In a large pot over medium heat melt the butter. Slowly add the flour and whisk it until it is smooth and well combined.
Pour in the milk slowly and whisking constantly until it is smooth and starts to thicken up.
Add potatoes and onions. Bring to a boil, stirring gently and frequently. Reduce heat and simmer for 10 minutes.
Add in the crumbled bacon (reserving some for topping)
Add in 1 1/4 cup cheese, sour cream and salt and pepper. Stir gently until cheese is melted.
Divide into serving bowls and top with the reserved cheese, bacon, more sour cream and chopped green onions.
Nutrition
Calories:
874
kcal
|
Carbohydrates:
52
g
|
Protein:
28
g
|
Fat:
62
g
|
Saturated Fat:
33
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
19
g
|
Trans Fat:
1
g
|
Cholesterol:
161
mg
|
Sodium:
1207
mg
|
Potassium:
1175
mg
|
Fiber:
4
g
|
Sugar:
17
g
|
Vitamin A:
1521
IU
|
Vitamin C:
29
mg
|
Calcium:
633
mg
|
Iron:
2
mg