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Home » Dinner » Loaded Baked Potato Soup

Loaded Baked Potato Soup

Published: January 6, 2023 · Courtney Rushing

Jump to Recipe Print Recipe

I mean, the title says it all here. Your favorite ingredients stuffed into a baked potato but now into a soup. This soup is creamy, flavorful and balanced with protein, carbs, fats and fiber. I can’t think of anything better to cozy up to during these cold winter days.

Does this soup not scream winter? It’s so filling, warming and so easy to make! I almost called this broccoli cheddar potato soup because it really gave me the Panera Bread broccoli cheddar vibes (incredible).

TIPS AND TRICKS FOR MAKING LOADED BAKED POTATO SOUP:

  • Don’t dice your potatoes too large.  Big pieces take longer to cook, and can be difficult to get onto a spoon when eating.
  • Consistency of the soup is completely up to you and the immersion blender.
  • For a thinner soup, add more stock.
  • Yukon gold potatoes are my favorite to use in this soup, as they are not as gritty as russet potatoes.
  • I definitely recommend peeling the potatoes for this soup.

Macros

Serves 6

About 448 grams per serving

290 calories per serving

10 fat | 21 carb | 29 protein

2 grams fiber per serving

Loaded Baked Potato Soup

5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner
Servings 6
Calories 290 kcal

Ingredients
  

  • 1 tsp olive oil
  • 1 large (233 grams) onion diced
  • 4 slices turkey bacon diced, (Columbus brand from costco is incredible!) (reserve more for the top if desired)
  • 2 lb Yukon gold potatoes peeled, diced into 1/2' chunks
  • 4 1/2 cups low sodium chicken stock
  • 12 oz can low fat evaporated milk
  • 2 tbsp cornstarch
  • 4 oz low fat cream cheese
  • 1/2 cup reduced fat cheddar shredded (reserve more for the top if desired)
  • 12 oz cooked chicken breast diced
  • 1 large head (177 grams) broccoli florets diced
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • chives for garnish
  • extra bacon for garnish
  • extra cheese for garnish

Instructions
 

  • Add a slight drizzle of olive oil to a dutch oven or large heavy bottomed pot.  Add onions, bacon and cook 2-4 minutes.  Add in diced potatoes, broccoli and pour in chicken stock. 
  • Bring to a boil, then reduce heat to a high simmer and cook for 15 minutes, or until potatoes are tender.  Whisk cornstarch into evaporated milk until no lumps remain.
  • Add cornstarch and milk mixture to pot along with the cream cheese, shredded cheddar, salt and pepper.  Stir to combine and simmer 5 minutes or so, until slightly thickened.
  • Use an immersion blender to blend the soup to desired consistency (you have the option to add the broccoli after this step if you do not want it pureed). Then add the diced chicken.
  • Pour into bowls and add desired toppings!

Notes

  • This recipe is naturally gluten free
Keyword baked potato, macros, soup

Recipe inspired by The Chunky Chef’s Skinny Crockpot Loaded Potato Soup!!

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Courtney Rushing

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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Recipe Rating




Comments

  1. Kailey D says

    January 12, 2023 at 7:01 pm

    5 stars
    This was hearty and so cozy without the guilt! The only thing I did different was add three cloves of garlic and a chopped shallot. You need to make this!

    Reply
    • Courtney Rushing says

      January 15, 2023 at 7:41 pm

      the addition of the shallot and garlic is my love language lol! YUM! So glad you enjoyed!

      Reply

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HI, I’M COURTNEY!

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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