Description
A rich, velvety soup capturing the flavors of a loaded baked potato. Made with baked potatoes, aromatic onions, garlic, and cheddar cheese. Lightly spiced with a halal-friendly alternative to bacon bits and fresh green onions for topping.
Ingredients
4 large Russet potatoes (about 2 lbs)
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 cup milk or heavy cream
1.5 cups shredded sharp cheddar cheese
3 tablespoons halal bacon bits or crispy chickpeas (optional topping)
2 tablespoons chopped fresh green onions (for garnish)
Instructions
Preheat oven to 400°F (200°C)
Rub potatoes with 1 tablespoon butter and bake for 45-50 minutes until tender
In a large pot, melt 2 tablespoons butter over medium heat. Add onion and garlic; sauté until fragrant
Add baked potatoes to the pot with their skins (scrubbed clean) and 6 cups chicken broth
Simmer for 10-15 minutes until potatoes are soft
Purée the soup using an immersion blender or transfer to a blender in batches
Stir in milk/cream and cheddar cheese until fully melted
Adjust seasoning with salt and pepper. Heat through
Serve in bowls, garnished with halal bacon bits and green onions
Notes
Use sharp cheddar for deeper flavor
For vegan version: substitute dairy with full-fat coconut milk and vegan cheese
Baked potatoes contribute natural starch for thickness
Chickpeas make a great plant-based bacon alternative
- Prep Time: 20
- Cook Time: 45
- Category: Soups
- Method: Baking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg