Baked Potato Soup
With mashed potatoes, bacon, and cheese, this Loaded Baked Potato Soup has all of your favorite baked potato flavors in a thick, creamy soup!
Servings 8
Calories 338kcal
Ingredients
- 6 whole Small Russet Potatoes Peeled And Diced
- 1 tablespoon minced garlic
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 1/4 cups chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk divided
- 1/4 cup sour cream reduced-fat or full fat
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 pieces bacon Cooked and crumbed Pieces of
- 1 cup cheddar cheese Shredded
- 1/4 cup green onions Thinly sliced
Instructions
- Wash the potatoes with water. Then pierce the potatoes with a fork and microwave potatoes for 13 minutes on high.
- As the potatoes cooks, heat oil in a large pot over medium-high heat. Add onion and garlic; sauté for 3 minutes. Then add chicken broth and mix well.
- In a small bowl combine the flour and 1/2 cup milk and mix well. Then add the
- Add milk and flour mixture to pot then add in 1 1/2 cups milk.
- Bring to a boil, stirring often. Once at a boil cook for about a minute, add in potatoes, the sour cream, salt, and pepper and mix well.
- Using a potato masher mash the cooked potatoes and then add them to the soup. Mash until the consistency of potatoes that you want or you can use an immersion blender.
- Top with cheese, green onions, and bacon.
Nutrition
Calories: 338kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 530mg | Potassium: 890mg | Fiber: 3g | Sugar: 8g | Vitamin A: 349IU | Vitamin C: 14mg | Calcium: 213mg | Iron: 2mg