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Loaded Baked Potato Soup

by Pierce Abernathy featured in 5 Soups To Warm Your Soul

Inspired by


for 6 servings

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


  • shredded cheese
  • bacon, diced
  • fresh chives, chopped
    Calories 499
    Fat 22g
    Carbs 66g
    Fiber 5g
    Sugar 4g
    Protein 8g

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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