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Loaded Baked Potato Soup – Ultimate Comfort in a Bowl!


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  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

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

  1. 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.
  2. 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