Sign In Chef

By signing up, you agree to our Terms and Privacy Policy.
Sign In with Facebook Sign In with Twitter Sign In with Google Sign In with Windows
OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

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?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Loaded Baked Potato Soup

 
Loaded Baked Potato Soup
Image © A Family Feast
 
One serving costs about $2.03

$2.03 per serving

122 people like this recipe

122 likes

This recipe is ready in 100 minutes

Ready in 1 hour and 40 minutes

spoonacular Score:56%

Spoonacular Score: 56%

 

Loaded Baked Potato Soup is a main course that serves 8. One portion of this dish contains around 17g of protein, 70g of fat, and a total of 819 calories. For $2.03 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 122 people found this recipe to be flavorful and satisfying. Autumn will be even more special with this recipe. This recipe from A Family Feast requires vegetable stock, kosher salt, butter, and russet potatoes. To use up the black pepper you could follow this main course with the Meyer Lemon and Black Pepper Cookies as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is not so outstanding. If you like this recipe, you might also like recipes such as Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup.

Ingredients

Servings:
8 slices
8 slices bacon
bacon
0.5 teaspoons
0.5 teaspoons black pepper
black pepper
4 tablespoons
4 tablespoons butter
butter
0.5 cups
0.5 cups light canola oil
light canola oil
0.75 cups
0.75 cups diced celery
diced celery
2 cups
2 cups yellow shredded cheddar cheese
yellow shredded cheddar cheese
3 tablespoons
3 tablespoons flour
flour
1.5 tablespoons
1.5 tablespoons fresh garlic
fresh garlic
1.5 teaspoons
1.5 teaspoons kosher salt
kosher salt
2 cups
2 cups light cream
light cream
4
4  russet potatoes
russet potatoes
some
some scallion
scallion
1 pint
1 pint sour cream
sour cream
1.5 cups
1.5 cups sweet diced sweet onion
sweet diced sweet onion
some
some tabasco sauce
tabasco sauce
0.25 teaspoons
0.25 teaspoons dry thyme
dry thyme
2 cups
2 cups vegetable stock
vegetable stock
2 cups
2 cups whole milk
whole milk
1 teaspoon
1 teaspoon worcestershire sauce
worcestershire sauce
8 slices bacon
8 slices
bacon
0.5 teaspoons black pepper
0.5 teaspoons
black pepper
4 tablespoons butter
4 tablespoons
butter
0.5 cups light canola oil
0.5 cups
light canola oil
0.75 cups diced celery
0.75 cups
diced celery
2 cups yellow shredded cheddar cheese
2 cups
yellow shredded cheddar cheese
3 tablespoons flour
3 tablespoons
flour
1.5 tablespoons fresh garlic
1.5 tablespoons
fresh garlic
1.5 teaspoons kosher salt
1.5 teaspoons
kosher salt
2 cups light cream
2 cups
light cream
4  russet potatoes
4
russet potatoes
8 servings scallion
8 servings
scallion
1 pint sour cream
1 pint
sour cream
1.5 cups sweet diced sweet onion
1.5 cups
sweet diced sweet onion
9 servings tabasco sauce
9 servings
tabasco sauce
0.25 teaspoons dry thyme
0.25 teaspoons
dry thyme
2 cups vegetable stock
2 cups
vegetable stock
2 cups whole milk
2 cups
whole milk
1 teaspoon worcestershire sauce
1 teaspoon
worcestershire sauce

Equipment

immersion blender
immersion blender
wooden spoon
wooden spoon
paper towels
paper towels
dutch oven
dutch oven
frying pan
frying pan
bowl
bowl
oven
oven
immersion blender
immersion blender
wooden spoon
wooden spoon
paper towels
paper towels
dutch oven
dutch oven
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

Read the detailed instructions on A Family Feast

Price Breakdown

Cost per Serving: $2.05
Ingredient
8 slices bacon
1/2 teaspoon black pepper
4 tablespoons butter
1/2 cup light canola oil
3/4 cup diced celery
2 cups yellow shredded cheddar cheese
3 tablespoons flour
1 1/2 tablespoon fresh garlic
2 cups light cream
4 russet potatoes
some scallion
1 pint sour cream
1 1/2 cup sweet diced sweet onion
1/4 teaspoon dry thyme
2 cups vegetable stock
2 cups whole milk
1 teaspoon worcestershire sauce
Price
$2.26
$0.20
$0.48
$0.30
$0.28
$2.42
$0.03
$0.27
$2.59
$1.14
$0.32
$3.21
$0.69
$0.03
$1.51
$0.66
$0.03
$16.43

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

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

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

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).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • 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.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
819 Calories
17g Protein
70g Total Fat
32g Carbs
Limit These
Calories
819
41%

Fat
70g
108%

  Saturated Fat
33g
207%

Carbohydrates
32g
11%

  Sugar
8g
9%

Cholesterol
162mg
54%

Sodium
1162mg
51%

Get Enough Of These
Protein
17g
35%

Calcium
414mg
42%

Phosphorus
410mg
41%

Vitamin A
1771IU
35%

Vitamin K
31µg
30%

Vitamin B6
0.59mg
29%

Vitamin B2
0.47mg
28%

Vitamin E
3mg
25%

Potassium
832mg
24%

Selenium
14µg
20%

Vitamin B1
0.26mg
18%

Vitamin B12
0.92µg
15%

Manganese
0.29mg
15%

Zinc
2mg
14%

Magnesium
57mg
14%

Vitamin C
10mg
13%

Folate
49µg
12%

Vitamin B5
1mg
12%

Vitamin B3
2mg
12%

Vitamin D
1µg
12%

Iron
1mg
10%

Copper
0.19mg
10%

Fiber
2g
8%

covered percent of daily need

Related Recipes