20 Minute Fully Loaded Cheesy Baked Potato Soup
Nothing takes the chill off a cold night like a bowl of your favorite soup. Just the thought of this fully loaded cheesy baked potato soup is enough to make my heart skip a beat. I can't get enough of it. This is a very simple soup made with left over baked potatoes (or cook…
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 4 tbsp unsalted butter
- 6 cups chicken broth
- 1 cup sour cream
- 1 tsp kosher salt
- 2 tsp black pepper
- 4 oz cream cheese
- chopped chives
- 4 tbsp all-purpose flour
- 3 lb baked potatoes precooked
- 8 oz shredded sharp white cheddar cheese
- 6 slices thick cut bacon precooked and crumbled
- 3 oz shredded mild cheddar cheese
- Carbohydrate 46.0044658634797 g
- Cholesterol 1006.27898324365 mg
- Fat 219.914314520068 g
- Fiber 5.20297451402201 g
- Protein 242.144020543772 g
- Saturated Fat 70.7841875470129 g
- Serving Size 1 1 (2 cup servings) Serve (1598g)
- Sodium 1534.82761979783 mg
- Sugar 40.8014913494577 g
- Trans Fat 19.0377608857706 g
- Calories 3188 calories
Warm a large stock pot over medium high heat. Add butter to pot. Once butter starts to melt, whisk in flour. Whisk together and slowly pour in chicken stock. Continue whisking and add sour cream and cream cheese. Whisk until mixture comes together. Slice potatoes in half and scoop out the insides of the potato, add to pot. Smash potatoes into chunks using a potato masher or wooden spoon, until desired consistency is reached. I like my soup kind of chunky. Add sharp cheddar cheese, salt and pepper. Stir until cheese is melted. Serve and enjoy!
