What Type of Potatoes Can Be Used?
We recommend using russet potatoes because they're starchier than other varieties of potatoes. High-starch, low-moisture russet potatoes break down and mash easily, which make them perfect for thickening soups. After simmering the potatoes in chicken broth, we transfer about half of them into a bowl and mash them until almost smooth, but still a little chunky. The mashed potatoes are stirred back into the soup, which gives it a thick and creamy texture.
How to Store Loaded Baked Potato Soup
This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.
How to Make It Vegetarian
To make a vegetarian version of this potato soup, omit the bacon and use vegetable broth. Serve it with a green salad and crusty bread to clean up the bowl.
Additional reporting by Jan Valdez
Ingredients
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1 tablespoon canola oil
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2 slices bacon, cut in half
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½ cup chopped onion
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1 ½ pounds medium russet potatoes (2-3), scrubbed and diced
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4 cups reduced-sodium chicken broth
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½ cup reduced-fat sour cream
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½ cup shredded extra-sharp Cheddar cheese, divided
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¼ teaspoon freshly ground pepper
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¼ cup snipped chives or finely chopped scallion greens
Directions
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Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
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Using a slotted spoon, transfer about half the potatoes to a bowl and mash with a potato masher until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).
Equipment
Large saucepan, potato masher
Nutrition Facts (per serving)
328 | Calories |
15g | Fat |
38g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 3/4 cups | |
Calories 328 | |
% Daily Value * | |
Total Carbohydrate 38g | 14% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 14g | 28% |
Total Fat 15g | 19% |
Saturated Fat 6g | 31% |
Cholesterol 29mg | 10% |
Vitamin A 422IU | 8% |
Vitamin C 13mg | 15% |
Folate 38mcg | 10% |
Sodium 400mg | 17% |
Calcium 172mg | 13% |
Iron 2mg | 12% |
Magnesium 53mg | 13% |
Potassium 1023mg | 22% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it���s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.