This loaded baked potato soup has all the comfort of your favorite baked potato in a single pot. It is creamy, hearty, and full of flavor from crispy bacon, melted cheese, and a touch of sour cream. You can make it richer for a weekend indulgence or lighter and higher in protein for meal prep. This is the kind of cozy soup that feels like a hug on a cold night.
Why You Will Love This Soup
You will love this soup because it is creamy and filling without feeling too heavy. It comes together with simple ingredients in one pot, making cleanup quick and easy. The recipe is flexible enough to fit your needs, whether you want to make it high protein, dairy free, or vegetarian. It also holds up perfectly for leftovers and meal prep, so you can enjoy a warm, hearty bowl any day of the week.
Loaded Baked Potato Soup
Enjoy this high protein comfort food recipe that's perfect for the colder months
5
servings15
minutes30
minutes783
kcalIngredients
32 oz Potato, Peeled and roughly chopped
2 Onions, Diced
1 Head Garlic, Minced
8 Slices Bacon (Fat drained off)
1/4 Cup Bacon Fat
4 TBSP. Arrowroot Starch
5 Cups Chicken Stock, Homemade Prefered
1 Cup Whole Milk
2 TBSP. Worchester Sauce
1 TBSP. Dijon Mustard
2 TBSP. Heavy Cream
10 TBSP Sour Cream
24 oz Chicken Breast, Cooked
Salt and Pepper to taste
- For Garnish
3 oz Cheddar Cheese, Shredded
Green Onion
Directions
- Peel and Chop potatoes, Set aside in water so they do not oxidize and turn brown
- Chop onions, garlic and bacon. Set aside separately
- In a large pot, cook bacon over medium heat until browned.
- Remove bacon and set aside.
- Remove bacon fat from pan and return ¼ cup back into pot. Discard rest
- Saute onions over medium high heat in bacon fat until softened with a pinch of salt and fresh cracked black pepper. ~5 Min
- Add Garlic and saute until fragrant, ~60 seconds
- Add arrowroot starch and stir to fully combine
- Add in stock and deglaze pot
- Add Milk, Worcestershire sauce, Mustard and Potatoes (without any of the water they were in).
- Bring to a boil and cook until potatoes are tender. ~15 min
- Once potatoes are tender, blend until smooth with an immersion blender
- Add Heavy cream, Sour cream and Bacon to the soup
- Add in your cooked chicken
- Portion for meal prep
- Enjoy!
Recipe Video
Nutrition Facts
- Total number of serves: 5
- Calories: 783kcal
- Fat: 37.7g
- Carbohydrates: 56.6g
- Protein: 54.6g