Loaded Baked Potato Soup
This creamy and comforting Baked Potato Cheddar Soup is a perfect fall dish. Potatoes are baked until tender, then mashed and combined with rich cheddar cheese, creamy milk, and a hint of bacon. Topped with crispy bacon bits for a delicious fall soup.
Servings: 4
Calories: 192kcal
Ingredients
- 5 cups water
- 3-4 russet potatoes
- 2 stalks celery, chopped
- 1/2 cup onions, chopped
- 3 tablespoons butter
- 1 cup milk
- 4 strips bacon, cooked and chopped
- 1 cube chicken bouillon
- 3 tablespoons flour
- 1 cup Cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- sour cream
Instructions
- In a large pot, combine water, celery, and onions over medium-low heat until onions are clear.
- Add diced potatoes, chicken bouillon granules, water and salt, and pepper
- Bring to a boil over medium heat and cook 15-17 minutes until potatoes are soft.
- Melt butter in a saucepan.
- As soon as the butter is melted, whisk in flour slowly.
- Then gradually add milk to the flour mixture and whisk continuously.
- Heat 5 minutes and pour into soup mixture.
- Add salt and pepper.
- Mix well until blended and let soup heat through.
- Pour into bowls and top with shredded Cheddar Cheese, bacon bits and sour cream, if desired.
Nutrition
Calories: 192kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 643mg | Potassium: 771mg | Fiber: 2g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 2mg