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    You are in: Home / Recipes / Loaded Baked Potato Soup Recipe
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    Loaded Baked Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    Kitchen Quarterback's Note:

    This is a great way to use up leftover baked potatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pierce potatoes with a fork and bake in a 400° oven for 1 our or until tender when pierced. Peel when cool enough to handle; dice into small cubes and set aside.
    2. 2
      Heat oil in medium-sized pot over medium-low heat. Stir in onions; cover and cook 10 minutes until soft, but not brown. Add garlic and cook 2 minutes longer. Add 2/3 of the potatoes and mash. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
    3. 3
      Add remaining potatoes to soup and stir gently to reheat. Ladle into serving bowls, top with sour cream and sprinkle with toppings.

    Ratings & Reviews:

    • on January 17, 2013

      55

      This was delicious and went together quickly. I had leftover baked potato, from making baked potato skin appetizers, and this was the perfect way to use them up! I used fat free half and half because I had some of that I wanted to get rid of as well. It was creamy and delicious! Thanks for sharing this "perfect for a cold night" soup recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Loaded Baked Potato Soup

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 372.4
     
    Calories from Fat 141
    37%
    Total Fat 15.6 g
    24%
    Saturated Fat 7.4 g
    37%
    Cholesterol 40.3 mg
    13%
    Sodium 550.5 mg
    22%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 3.8 g
    15%
    Sugars 8.0 g
    32%
    Protein 14.0 g
    28%

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