Loaded Baked Potato Soup

13 60 371
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 4
Loaded Baked Potato Soup
Health Rating


1 1/2 medium potato(s) Red potato (about 4-5 potatoes)
2 tsp Extra virgin olive oil
1/2 medium White onion (chopped)
1 1/4 cup Chicken broth (stock)
3 tbsp All-purpose white flour
2 cup Partly skimmed milk, lactose free, 1% M.F.
1/4 cup Sour cream, light
1 tbsp Butter, unsalted
1/2 tsp Salt
1/4 tsp Black pepper
4 medium slice Bacon (cooked and crumbled)
1/2 cup, shredded Cheddar cheese
2 green onion (stem) Green onion, scallion, ramp (chopped)


Pierce potatoes with a fork. Microwave on high for 13 minutes or until potatoes are tender. Cut potatoes in half; cool slightly, then coarsely chop and set aside. In a large saucepan sauté onion in olive oil until translucent, about 3 minutes. Add chicken broth to pan. Combine flour and ½ cup milk in a small bowl, stirring until smooth; add flour mixture to pan with remaining 1½ cups milk. Bring soup to a bowl stirring frequently. Cook 1 minute. Stir in potatoes and cook for an additional 5 minutes. Using a hand blender puree the soup slightly. You still want it to be a little chunky. Remove soup from heat; stir in sour cream, butter, salt, and pepper. You might need to add a little more chicken stock to thin out. Ladle into bowls and serve with 1 slice crumbled bacon, 2 tablespoons shredded cheese, and green onions.

Nutrition Facts

Per Portion

Calories 371
Calories from fat 211
Calories from saturated fat 92
Total Fat 23.4 g
Saturated Fat 10.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 9.1 g
Cholesterol 50 mg
Sodium 859 mg
Potassium 688 mg
Total Carbohydrate 26.3 g
Dietary Fiber 1.9 g
Sugars 7.9 g
Protein 13.7 g

Dietary servings

Per Portion

Grain 0.3
Meat 0.3
Milk 0.5
Milk Alternative 0.6
Vegetables 1.2

Energy sources

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