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96% would make again

Loaded Baked Potato Soup

Tasty Team


for 6 servings

  • 4 lb russet potato (1.8 g), washed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 onion, diced
  • 3 cloves garlic
  • 3 tablespoons butter
  • ¼ cup flour (30 g)
  • 2 ½ cups chicken broth (590 mL)
  • 8 oz cream cheese (225 g)


  • shredded cheese
  • bacon, diced
  • fresh chive, chopped

Nutrition Info

    Calories 755
    Fat 40g
    Carbs 90g
    Fiber 6g
    Sugar 9g
    Protein 9g

Estimated values based on one serving size.


  1. Preheat your oven to 425˚F (220˚C).
  2. On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
  3. Bake in preheated oven for 40-50 minutes.
  4. Once cooled, peel and mash potatoes, and set aside.
  5. Heat oil in large pot over a medium-high heat.
  6. Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
  7. Add butter and melt.
  8. Bring in flour and stir until mixture is lightly browned.
  9. Add in the chicken broth and cream cheese. Stir until fully incorporated
  10. Add in the mashed potatoes and combine.
  11. Season with salt and pepper.
  12. Garnish bowl with shredded cheese, bacon, and chives.
  13. Enjoy!

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