We lighten up the classic roasted potato soup, but it's like cream and decadent! This delicious soup topped with crispy bacon, cheddar and chopped chives for a simple work dinner, and it’s an absolutely delightful person!
Why We Love This Filled Baked Potato Soup
This delightful soup is a classic dinner for good reason! The full roasted potato soup is hearty and delicious, easy to make, and can be completely customized. With only 30 minutes and a small pantry, this family favorite meal will be placed on the table and happily filled with hungry belly.
Ingredients You Need to Make Soup
One thing I love about this recipe is that all the ingredients are something I keep regularly. This makes it a great choice for those days that are down or that day is just a day away from me (let me face it.. happens more frequently than I want to admit). Here is the lineup:
- Potato (Russet or Yukon Gold – you can also use the remaining baked potatoes!)
- butter (or olive or avocado oil)
- onion (If you don't like onions in soup, you can leave it out or replace the soup with 1 teaspoon onion powder)
- garlic (We like to use fresh garlic, but you can use 1/2 teaspoon garlic powder instead)
- flour (Flour is used for thickening soups – you can also use gluten-free flour)
- milk (We used 2%)
- half (Add richness to the soup, but you can substitute it with extra milk)
- Chicken soup (If you want to make a vegetarian version, you can use vegetable soup instead)
- Salt and pepper (To season – we like coarse kosher salt)
- Cheddar cheese (We used medium cheddar cheese)
- Regular Greek Yogurt (You can also use sour cream here)
- Crispy bacon, chopped chives and other chopped cheese
How to make loaded roasted potato soup
Cook potatoes.
Peel and cube potatoes; add a pot of boiling water and cook until no surprise. Drain and set aside.
Make a roux.
In the same pot you use to cook potatoes and melt the butter. Add the diced onions and cook until tender. Season with garlic, salt and pepper. Add flour, then slowly add liquid while stirring continuously. Cook on slow heat for 5-7 minutes or until thickened.
Complete the touch.
Add Greek yogurt and cheese and stir until combined. Add the cooked potatoes and heat them before serving. If needed, add extra chopped cheese, chopped chives and crispy bacon.
Despite the look (and flavor!) decades of the roasted potato soup, it is also full of nutrition. Sometimes, potato rap is not good. But there are good reasons to add them to your regular dinner. You know potatoes have…
- More potassium than bananas
- More vitamin C than sweet potatoes
- Fiber helps your child to normal
- Vitamin B6 is used for energy metabolism
- 6% of iron recommended
This soup is also a great way to consume the remaining baked potatoes! When I plan to make baked potatoes, I usually bake some extra extra so I can have this delicious soup.
How to Eat Loaded Baked Potato Soup
I like to use a loaf of bread and a crusty bread, maybe a simple spinach salad. And it does a great job. If so! This is a meal my family can swallow.
Filled with roasted potato soup
Serve: 8 Serve
Calories: 297KCAL
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Peeled and cube potatoes. Add a large pot of water and bring to a boil. Cook the potatoes until less than enough; about 10-15 minutes. While the potatoes are cooking, cook the bacon; cool, collapse, set aside. Drain the potatoes and set aside.
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In a pan, you use it to cook the potatoes, add butter and melt over medium heat. Add the diced onions and sauté for 3-4 minutes, or until the onions are tender and start to become translucent. Add garlic, salt and pepper and sauté for another minute.
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Add the flour and stir until combined with the onion. Stir the milk slowly, half and half. Stir until smooth, then stir slowly in chicken broth. Bring to a boil, then lower the heat to low, then cook for 5-7 minutes until the mixture thickens.
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Remove from heat and stir the chopped cheese and Greek yogurt until mixed. Return the potatoes to the pan and stir gently.
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Top with chopped bacon, onions or chives and more chopped cheese. enjoy!
Calories: 297KCAL | carbohydrate: 31g | protein: 12g | Fatty: 14g | Saturated fat: 9g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.2g | cholesterol: 44mg | sodium: 705mg | Potassium: 675mg | fiber: 2g | sugar: 7g | Vitamin A: 553IU | Vitamin C: 8mg | calcium: 265mg | iron: 1mg
