Loaded Baked Potato Soup
Looking for a comforting and satisfying soup to elevate your dinner table? Snuggle up with this hearty Loaded Baked Potato Soup packed with delightful flavors. A twist of hot sauce and basil adds an unexpected touch to this classic dish
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Servings: 6 cups
Calories: 340kcal
Equipment
- 4-quart saucepan
Ingredients
- 4 potatoes diced
- 1 cup onions diced
- 2 cups milk
- 3 cubes chicken bouillon cubes
- 2 tablespoons flour
seasonings
- dried parsley
- garlic powder
- dried basil
- salt
- pepper
- hot sauce
- 1 cup shredded cheddar cheese plus more for garnish
- 6 slices turkey bacon fried
Instructions
- In a 4-quart saucepan over medium-high heat, add diced potatoes and cover with water. Allow the potatoes to cook fully.
- Add milk, chicken bouillon cubes, onions, parsley, garlic powder, basil, salt, pepper, hot sauce, and one piece of bacon. Mix well.
- Quickly add flour, stirring until no lumps appear and the mixture thickens. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Add shredded cheddar cheese, mix until melted.
- Dice the remaining bacon for garnish. Serve the soup in bowls and garnish the top with cheese and diced bacon.
Notes
For storing leftover Loaded Baked Potato Soup, refrigerate in an airtight container for up to 3 days. To reheat, gently warm on the stove, stirring occasionally to maintain the creamy consistency. This soup is not ideal for freezing due to the dairy content.
Nutrition
Calories: 340kcal | Carbohydrates: 21g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 985mg | Potassium: 570mg | Fiber: 3g | Sugar: 5g | Vitamin A: 330IU | Vitamin C: 35mg | Calcium: 290mg | Iron: 2mg
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