Loaded Baked Potato Soup (Gluten Free)

Total Time
21mins
Prep
10 mins
Cook
11 mins

This soup is so easy to make and yet so delicious. You can very easily whip up a bowl for lunch or dinner when you are in a big hurry. Leftovers of this soup reheat beautifully for lunch or dinner the next day. Just save some of the toppings for sprinkling or spooning on the next day. I really love this soup. As a celiac I often eat soup for lunch. This is one of my favourite soups. I hope that you enjoy it as much as I do!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
  2. Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
  3. Slightly crush potatoes with a potato masher.
  4. Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
  5. Serve topped with reserved bacon, cheese, onions, and sour cream.