This loaded baked potato soup is as delicious as it sounds—it’s essentially a loaded baked potato served in a bowl of soup. It features a creamy blend of potatoes, topped with bacon, cheese, and green onions. While this potato soup looks and tastes sinful, it actually contains many healthy ingredients.
How healthy is Loaded Baked Potato Soup?
The main ingredient in this soup is potatoes, which are starchy vegetables that help satisfy hunger, keeping you fuller for longer. Potatoes are packed with vitamins, minerals, and antioxidants. Many people associate bananas with potassium, but did you know that potatoes actually contain more potassium than bananas? Nutritional Value – National Potato Council
Onions are another highly nutritious ingredient in this soup. They help protect the body from free radicals, boost metabolism, and possess antimicrobial properties.
Garlic, one of my favorite additions to any savory dish. It belongs to the same allium family as onions and shares many of the same health benefits, including immune-boosting and antimicrobial properties.
Rosemary is a wonderful herb known for its cognitive benefits, as well as support for eye health and liver function. Additionally, rosemary has many uses beyond culinary purposes. For example, rosemary essential oil is used to stimulate hair growth, treat dandruff, and potentially prevent premature graying of hair.
Serving and storage
Loaded baked potato soup is ready in about 1 hour and requires only a sheet pan and dutch oven. This pot full of goodness can serve up to 8 people, making it ideal for a large family or those who enjoy leftovers. This soup is best served immediately after cooking. Leftovers can be refrigerated for up to 4 days. This soup cannot be frozen because of the cream base.
Interested in other hearty soup recipes? See
Print Recipe
Loaded Baked Potato Soup
Ingredients
- 1 lb Bacon
- 2 tbsp Butter
- 1 cup Yellow onion, diced
- 5 cloves Garlic
- 1/4 cup Flour
- 2 cups Chicken broth
- 4 Russet potatoes, diced
- 1 tsp Sea salt
- 1 tsp Black pepper
- 2 sprigs Rosemary
- 2 cups Half and half
- 1 cup Milk
- Green onions, chopped
- Cheddar cheese, freshly shredded.
- Sour cream
Instructions
- Preheat the oven to 350 degrees.
- Place bacon on a foil lined sheet pan. Cook in preheated oven for 20 minutes or until bacon is crisp. Cool cooked bacon strips on a paper towel lined plate and set aside.
- Heat the butter in dutch oven over medium heat.
- Once the butter is melted, add onions and and garlic. Sauté until translucent.
- Mix in the flour and cook for 3 minutes, continuously stirring.
- Slowly pour chicken broth into the dutch oven and continue to stir.
- Add the potatoes, rosemary, salt and pepper.
- Stir in half and half and milk.
- Cover and simmer for 25 minutes, or until soup base is thickened and potatoes are cooked through. Stir frequently to prevent potatoes from sticking to bottom of the dutch oven.
- When ready to serve, add half the bacon to the pot and mix in. Ladle soup into bowl and top with shredded cheddar, bacon, sour cream, and green onions.
