Fully Loaded Baked Potato Soup

Serena Bakes Simple from Scratch

Ready in: 45 minutes
Servings: 5
Very Popular

Ingredients

  • 6 whole Slices Bacon, Diced
    Meat
  • 6 tablespoons Butter
    Milk, Eggs, Other Dairy
  • 3 cups Cheddar Cheese
    Cheese
  • 4 cups Chicken Stock
    Canned and Jarred
  • 1/3 cup All-Purpose Flour
    Baking
  • 2 cloves Garlic, Minced
    Produce
  • 1 cup Greek Yogurt Or Sour Cream
    Milk, Eggs, Other Dairy
  • 1 teaspoon Ground Pepper Or To Taste
    Spices and Seasonings
  • 2 tablespoons Olive Oil
    Oil, Vinegar, Salad Dressing
  • 1/2 whole Onion, Chopped
    Produce
  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, Rubbed With 2 Tablespoons Olive Oil and Sea Salt Before Baking
    Produce
  • 4 whole Scallions (Green Onions), Sliced
    Produce
  • 1/2 teaspoon Sea Salt Or To Taste
    Spices and Seasonings

Steps

  • Scoop out white insides out of the baked potato skins. Roughly chop the white insides and set aside. Chop potato skins and set aside.
  • In large stock pot brown the diced bacon over medium heat.
  • Remove bacon and drain off the grease.
  • Add 4 tablespoons butter to the brown bits at the bottom of the stock pot.
  • Add onion and continue to cook over medium heat until onion is caramelized.
  • Add minced garlic and flour. Stir flour until absorbed by the butter and cooked about 1-2 minutes.
  • While stirring slowly add chicken stock to the flour mixture to prevent lumps bring to a simmer and turn heat to low.
  • Add the insides of diced baked potato.
  • Add sea salt and pepper. Cover pot and continue to cook over low heat.
  • In a large saute pan add 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat and cook until butter is melted.
  • Add potato skins and fry until crisp and heated through.
  • Add 1/2 of the bacon, 2 cups Cheddar cheese, 2/3 of scallions, and Greek yogurt. Stir well and continue to cook over low heat until heated through and cheese is melted.
  • Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins.

Nutrition

  • Calories: 785.43  cal  (39.27%)
  • Fat: 54.93  g  (84.51%)
  • Saturated Fat: 27.95  g  (174.68%)
  • Carbohydrates: 39.37  g  (13.12%)
  • Sugar: 5.42  g  (6.02%)
  • Cholesterol: 132.49  mg  (44.16%)
  • Sodium: 1256.84  mg  (54.65%)
  • Protein: 34.93  g  (69.85%)
  • Calcium: 609.91  mg  (60.99%)
  • Manganese: 1.2  mg  (59.86%)
  • Phosphorus: 577.99  mg  (57.8%)
  • Copper: 0.9  mg  (44.84%)
  • Iron: 7.17  mg  (39.83%)
  • Vitamin B2: 0.67  mg  (39.67%)
  • Selenium: 26.64  µg  (38.06%)
  • Vitamin B6: 0.71  mg  (35.46%)
  • Vitamin B3: 6.58  mg  (32.88%)
  • Potassium: 1146.2  mg  (32.75%)
  • Vitamin C: 22.8  mg  (27.64%)
  • Vitamin K: 27.53  µg  (26.22%)
  • Vitamin A: 1214.54  IU  (24.29%)
  • Zinc: 3.64  mg  (24.28%)
  • Fiber: 5.05  g  (20.19%)
  • Magnesium: 79.6  mg  (19.9%)
  • Folate: 77.66  µg  (19.42%)
  • Vitamin B1: 0.28  mg  (18.85%)
  • Vitamin B12: 1.02  µg  (17.06%)
  • Vitamin B5: 1.16  mg  (11.62%)
  • Vitamin E: 1.63  mg  (10.87%)
  • Vitamin D: 0.76  µg  (5.1%)

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