We’ve brightened up the classic baked potato soup, but it’s just as creamy and decadent! Topped with crispy bacon, cheddar cheese, and chopped chives, this delicious soup is an easy weeknight dinner and a crowd pleaser!
Why We Love Roasted Potato Soup
This crowd-pleasing soup is a classic dinner mainstay for good reason! Loaded Baked Potato Soup is hearty, flavorful, easy to make, and completely customizable. In just 30 minutes, you can get this family favorite meal on the table and happily satisfy hungry tummies.
Ingredients needed to make this soup
One of the things I love about this recipe is that all of the ingredients are things I keep on hand on a regular basis. This makes it a great option for days when you’re running low on groceries or simply feeling out of sorts (this happens more often than I’d like to admit). The lineup is as follows:
- potato (Russet or Yukon Gold – you can also use leftover baked potatoes!)
- butter (or olive oil or avocado oil)
- onion (If you don’t like a little onion in your soup, you can omit it or substitute 1 teaspoon of onion powder for extra flavor).
- garlic (We like to use fresh garlic, but you can substitute 1/2 teaspoon garlic powder).
- flour (The flour is used to thicken the soup. You can also use gluten-free flour)
- milk (We used 2%)
- half and half (It adds flavor to the soup, but you can substitute milk)
- chicken broth (If you want to make a vegetarian version, you can substitute vegetable broth)
- salt and pepper (To taste – we like coarse kosher salt)
- Cheddar Cheese (We used medium cheddar cheese)
- Plain Greek Yogurt (You can also use sour cream here)
- Crispy bacon, chopped chives, additional cheese for serving
How to Make Baked Potato Soup
Cook the potatoes.
Peel the potatoes and cube them. Place in a pot of boiling water and cook until undercooked. Drain and set aside.
Make a roux.
Melt the butter in the pot used to cook the potatoes. Add the chopped onion and cook until soft. Season with garlic, salt, and pepper. Stir in the flour, then slowly add the liquid, whisking constantly. Add to boiling water and cook for 5 to 7 minutes or until thickened.
Finishing work.
Add Greek yogurt and cheese and stir until well combined. Add cooked potatoes, heat through and serve. Top with additional shredded cheese, chopped chives, and crispy bacon bits, if desired.
Roasted Potato Soup looks (and tastes!) decadent, but it’s also nutritious. Sometimes potatoes get a bad rap. But there are good reasons to add potatoes to your regular dinners. Did you know that it is also present in potatoes?
- Has more potassium than bananas
- Contains more vitamin C than sweet potatoes
- Fiber to help your child stay regular
- Vitamin B6 for energy metabolism
- 6% of recommended iron intake
This soup is also a great way to use up leftover baked potatoes! When I plan on making roasted potatoes, I usually roast a few extra potatoes and use them in a delicious soup.
How to Serve Baked Potato Soup
I like to serve this with a loaf of crusty bread and a simple spinach salad. And it makes great leftovers.. if you have any! This is a must-try meal for our family.
Loaded Baked Potato Soup
Serving Size: 8 night soil
calorie: 297calorie
Peel the potatoes and cube them. Place water in a large pot and bring to a boil. Boil the potatoes until undercooked. About 10-15 minutes. While the potatoes are cooking, cook the bacon. Cool, crumble and set aside. Drain the potatoes and set aside.
Melt the butter in the pot used to cook the potatoes over medium heat. Add the chopped onion and sauté for 3 to 4 minutes or until the onion is soft and translucent. Add garlic, salt, and pepper and sauté for 1 more minute.
Add the flour and whisk until combined with the onion. Slowly whisk in the milk and half-and-half. Whisk until smooth, then slowly whisk in the chicken broth. Once boiling, lower the heat and simmer for 5 to 7 minutes until the mixture thickens slightly.
Turn off the heat, add the shredded cheese and Greek yogurt and stir until well combined. Return the potatoes to the pot and stir gently.
Top with bacon crumbles, green onions or chives, and shredded cheese. take pleasure in!
calorie: 297calorie | carbohydrate: 31g | protein: 12g | province: 14g | Saturated Fat: 9g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.2g | Cholesterol: 44mg | sodium: 705mg | potassium: 675mg | fiber: 2g | sugar: 7g | Vitamin A: 553IU | Vitamin C: 8mg | calcium: 265mg | steel: 1mg
www.superhealthykids.com
Natalie Monson
I’m a registered dietitian, mom of 4, a passionate lover of food, and a huge fan of healthy habits. Here you’ll find delicious recipes full of fruits and vegetables, tips to help kids eat better and become intuitive eaters, and lots of resources for feeding your family.
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