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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Loaded Baked Potato Soup

 
This recipe belongs to the top 10% of the most popular recipes.popular
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $0.04

$0.04 per serving

938 people like this recipe

938 likes

This recipe is ready in 100 minutes

Ready in 1 hour and 40 minutes

spoonacular Score:65%

Spoonacular Score: 65%

 

If you want to add more gluten free recipes to your collection, Loaded Baked Potato Soup might be a recipe you should try. This recipe serves 6. This main course has 999 calories, 16g of protein, and 89g of fat per serving. For $2.55 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up coarse salt, heavy whipping cream, optional garnishes: chives, and a few other things to make it today. To use up the heavy whipping cream you could follow this main course with the Watermelon Cake as a dessert. This recipe from Can't Stay out of the Kitchen has 938 fans. It is perfect for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is pretty good. Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup are very similar to this recipe.

Ingredients

Servings:
1 pound
1 pound bacon
bacon
2
2  diced carrots
diced carrots
0.75 cups
0.75 cups diced celery
diced celery
some
some sour shredded chives
sour shredded chives
some
some coarse salt
coarse salt
4 cups
4 cups heavy whipping cream
heavy whipping cream
4
4  diced red potatoes
diced red potatoes
4
4  diced russet potatoes
diced russet potatoes
3 cups
3 cups vegetable stock
vegetable stock
1
1  diced yellow onion
diced yellow onion
1 pound bacon
1 pound
bacon
2  diced carrots
2
diced carrots
0.75 cups diced celery
0.75 cups
diced celery
6 servings sour shredded chives
6 servings
sour shredded chives
6 servings coarse salt
6 servings
coarse salt
4 cups heavy whipping cream
4 cups
heavy whipping cream
4  diced red potatoes
4
diced red potatoes
4  diced russet potatoes
4
diced russet potatoes
3 cups vegetable stock
3 cups
vegetable stock
1  diced yellow onion
1
diced yellow onion

Equipment

paper towels
paper towels
pot
pot
whisk
whisk
paper towels
paper towels
pot
pot
whisk
whisk


Instructions

Read the detailed instructions on Can't Stay out of the Kitchen

Price Breakdown

Cost per Serving: $2.55
Ingredient
1 pound bacon
2 diced carrots
3/4 cup diced celery
some sour shredded chives
4 cups heavy whipping cream
4 diced russet potatoes
3 cups vegetable stock
1 diced yellow onion
Price
$5.83
$0.21
$0.28
$0.18
$5.16
$1.14
$2.27
$0.24
$15.31

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
999 Calories
16g Protein
88g Total Fat
36g Carbs
14% Health Score
Limit These
Calories
999
50%

Fat
88g
137%

  Saturated Fat
46g
292%

Carbohydrates
36g
12%

  Sugar
4g
5%

Cholesterol
267mg
89%

Sodium
1256mg
55%

Get Enough Of These
Protein
16g
33%

Vitamin A
6109IU
122%

Vitamin B6
0.79mg
40%

Phosphorus
301mg
30%

Potassium
991mg
28%

Vitamin B1
0.39mg
26%

Vitamin B3
4mg
24%

Selenium
16µg
24%

Vitamin B2
0.31mg
18%

Vitamin K
16µg
15%

Vitamin C
12mg
15%

Manganese
0.3mg
15%

Magnesium
59mg
15%

Vitamin E
2mg
15%

Calcium
142mg
14%

Vitamin B5
1mg
14%

Fiber
2g
12%

Zinc
1mg
12%

Vitamin B12
0.66µg
11%

Copper
0.21mg
11%

Folate
39µg
10%

Iron
1mg
10%

Vitamin D
1µg
9%

covered percent of daily need

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