Loaded Baked Potato Soup

Loaded Baked Potato Soup
Servings: 6 Prep 20 mins Bake 400°F 50 mins Cook 22 mins Broil 3 mins


  • 2 1/2 pounds baking potatoes
  • 1/2 pound sliced bacon
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 4 cups 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 3 cups shredded white cheddar cheese
  • 4 scallions, thinly sliced
  • 6 teaspoons sour cream

Make It

1. Heat oven to 400 degrees. Pierce potatoes with a fork and bake at 400 degrees for 50 minutes until tender. Allow to cool slightly. Scoop potato flesh into a bowl and mash.

2. Meanwhile, cook bacon in a large nonstick skillet until crisp, about 8 minutes. Remove bacon and crumble; set aside. Reserve 2 tbsp of bacon fat.

3. In a large pot, add butter and reserved bacon fat. Heat over medium heat. Add onion and cook 3 minutes; sprinkle flour over onion and cook 1 minute. Gradually whisk in milk; stir in salt, pepper, nutmeg and cayenne. Add reserved mashed potatoes and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Stir in 2 cups of the cheese, half the reserved bacon and half the scallions.

4. Heat broiler. Divide soup equally among 6 flame-proof onion soup crocks. Sprinkle remaining cup of cheese over tops of crocks. Broil 4 inches from heat source for 3 minutes until cheese melts.

5. Garnish each with 1 tsp sour cream and remaining bacon and scallions.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 577, Fat, total (g): 31, chol. (mg): 100, sat. fat (g): 17, carb. (g): 48, fiber (g): 3, pro. (g): 29, sodium (mg): 933, Percent Daily Values are based on a 2,000 calorie diet.