Loaded Baked Potato Soup
This Loaded Baked Potato Soup is creamy and easy to make on a weeknight in 30 minutes. Everybody loves this hearty winter soup full of bacon. Leftovers reheat well.
Servings: 4 people
For the Soup
- 6 oz bacon
- 1 1/2 pounds baked potatoes https://www.mirlandraskitchen.com/how-to-make-baked-potatoes/
- 4 cups milk
- 2 cups cream
- 1 Tablespoon chicken bouillon
- 2 teaspoons fresh ground pepper
- 1 teaspoon Johnny's brand seasoning salt or your favorite seasoning salt
- 1/3 cup minced green onion
- grated cheddar
- minced green onion
- bacon bits
- sour cream
- steamed broccoli
Chop up the bacon and cook in a cast iron pan over medium heat until crispy. Drain and add to a heavy bottom soup pot or Dutch oven.
Use your hands to break the potatoes into chunks. Add to a food processor with 3 cups of the milk. Puree until smooth.
Add to the soup pot. Check for large lumps and squish them with your hands or a fork.
Add the rest of the milk, the cream, the chicken bouillon, the pepper, the seasoning salt and the 1/3 cup green onions.
Bring the soup to a simmer over medium heat and simmer for 15 minutes being careful not to boil hard. Because it's a milk based soup hard boiling can destroy the texture. Garnish as desired with cheese, green onion, steamed broccoli, bacon and sour cream.
Leftovers can be heated gently on the stove or in the microwave. If the leftover soup seems to thick heat it first and if you still feel it is thick add a splash of milk to thin it.
Calories: 887kcal | Carbohydrates: 16g | Protein: 16g | Fat: 69g | Saturated Fat: 38g | Cholesterol: 215mg | Sodium: 446mg | Potassium: 496mg | Sugar: 12g | Vitamin A: 2160IU | Vitamin C: 1mg | Calcium: 353mg | Iron: 1mg