Description
Imagine the cozy, satisfying essence of a fully-loaded baked potato—crispy bacon, melted cheddar, tangy sour cream, and fresh chives—transformed into a velvety, rich, and utterly indulgent soup. This Loaded Baked Potato Soup is the definitive answer to chilly evenings, a need for hearty comfort, or any occasion that calls for a deeply nourishing meal. It’s a restaurant-quality dish made easily at home, promising to become a cherished staple in your recipe collection.
Ingredients
- For the Potatoes & Broth:
- 3 lbs (about 1.4 kg) russet potatoes, scrubbed clean
- 2 tbsp olive oil, divided
- 1 ½ tsp kosher salt, divided
- ½ tsp black pepper
- 6 cups low-sodium chicken broth (or vegetable broth)
Instructions
- Preheat your oven to 400°F (200°C). Prick the potatoes all over with a fork. Rub with 1 tbsp olive oil and sprinkle with ½ tsp salt. Place directly on the oven rack and bake for 50-60 minutes, or until very tender when pierced with a knife.
- Let potatoes cool until manageable. Cut in half and scoop the flesh into a bowl; set aside. Reserve the potato skins.
- Prep Time: 20
- Cook Time: 60
- Category: Main Course
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 79
- Sugar: 1
- Sodium: 118
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
- Cholesterol: 1