How many calories in loaded baked potato soup

I will definitely make it again. Calories in Steve's Italian Sausage Soup. Calories in Vegetarian Chili-Topped Potatoes. Calories in Garlic Mashed potatoes. Calories in Minestra Wedding Soup. Calories in Rockport Fish Chowder. Calories in Roast beef with roasted vegs. Calories in Potato Salad Homemade.

Calories in Butternut Squash Bisque. Calories in Similar Foods Calories in protein bars. Calories in coconut chutney. Calories in chocolate dipped strawberries. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes. Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky.

Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Easy recipe to make and it hit the spot. Wanted it to be a bit thicker so I made a slurry with corn starch and that did the trick. Will make this again, perhaps using more potatoes to the chicken broth so when I mash them, there are plenty remaining and it is thick.

Some members of my family didn't like the texture of this dish but my kids and i enjoyed this meal. This was a nice soup. Made it for a casual Christmas dinner with family as a starter.

Added a head of broccoli to beef up nutrition--was good but also would like to try it without. Used an immersion blender but would also like to try recipe as stated mashing some of the potato and leaving the rest chunky. Bacon and cheese topping a must! I doubled the recipe and froze the leftovers. I made this soup exactly as the recipe was written, with the exception of having to let it simmer for about twice as long as the recipe called for in order to let the potatoes tenderize.

It was worth the wait. Melt butter in dutch oven over medium low heat. Stir in onions and garlic, cover and cook 10 minutes just until tender. Add two of the peeled potatoes and mash with a potato masher.

Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes into small cubes. Add to soup and stir gently until heated through. Sprinkle each serving with the toppings of shredded cheddar cheese, cooked and crumbled bacon and green onions.

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