Loaded Baked Potato Soup with Side Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Cost
- $16.00
- Nutrition
- 650 cal · 32g protein
- one-pot
- comfort-food
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain potatoes · kept by 18 families
Loaded Baked Potato Soup with Side Salad is a weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $16 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2½ lb russet potatoes
- 6 slices bacon
- 1 count yellow onion
- 4 cups low-sodium gluten-free chicken broth
- 1 cup whole milk
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- 1 bunch green onions
- 1 package bagged salad
- 1 pinch salt
- 1 pinch black pepper
Steps
- Cook chopped bacon in a large pot until crisp (well past 145°F), about 6 minutes. Remove to a plate and pour off all but 1 tablespoon of fat.
- Cook diced onion in the pot for 4 minutes, then add peeled, cubed potatoes and the broth.
- Simmer, covered, for 15 minutes until the potatoes are very soft.
- Mash about half the potatoes right in the pot with a potato masher so the soup gets thick but still chunky.
- Stir in the milk and 1 cup of cheddar over low heat until melted. Season with salt and pepper.
- Top bowls with bacon, remaining cheddar, sour cream and green onions, and serve the salad on the side. Let kids build their own toppings.
- Picky eater tip: Serve plain boiled or mashed potato, shredded cheddar and a few bacon bits on the side, with no soup mixed in.
- Make ahead: Cook the bacon up to 2 days ahead. Make the soup up to 3 days ahead, keep it in the fridge without toppings, and reheat on low, adding a splash of milk if it is too thick.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 52 g
- Fiber
- 6 g
- Sugar
- 5 g
- Fat
- 34 g
- Saturated fat
- 18 g
- Sodium
- 1,340 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop