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4.39
from
18
votes
Loaded Leftover Baked Potato Soup
This creamy Loaded Leftover Baked Potato Soup recipe makes meal prep quick and easy on the stovetop.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
757
kcal
Author:
Chrystal Johnson
Equipment
Stockpot
Cutting Board
Knife
Ingredients
8
slices
uncured bacon
cooked and chopped (I like to bake mine ahead of time)
7
tablespoons
unsalted butter
¼
cup
gluten free all purpose flour
5
cups
whole milk
5
russet potatoes
baked, peeled and cubed
¼
cup
onion
minced
2
cloves
garlic
minced
4
green onions
chopped
2
cups
cheddar cheese
grated
1
cup
sour cream
2
teaspoons
garlic powder
1
teaspoon
sea salt
½
teaspoon
black pepper
Instructions
In a large stockpot, melt butter over medium heat, then add minced onion and garlic and cook until soft.
Then add the flour and whisk constantly for about a minute.
Next, whisk in milk slowly and continue to whisk over heat until it starts to thicken.
Add potatoes, and mash them so that about half of the potatoes are crushed, but there are still some chunks left.
Stir in half of the green onions and half of the bacon, then bring the soup to a boil
Once it boils, reduce heat to low and simmer for about 20 minutes.
Add the sour cream, half of the cheese, salt, pepper and garlic powder and stir until combined. Add more milk if the consistency is too thick.
Serve your leftover loaded baked potato soup while hot topped with cheddar cheese, bacon and green onion.
Nutrition
Calories:
757
kcal
|
Carbohydrates:
50
g
|
Protein:
25
g
|
Fat:
52
g
|
Saturated Fat:
28
g
|
Cholesterol:
134
mg
|
Sodium:
947
mg
|
Potassium:
1201
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
1444
IU
|
Vitamin C:
13
mg
|
Calcium:
581
mg
|
Iron:
2
mg