The baked potato is an underappreciated side or even main dish, defined by its simplicity and deliciousness when a few toppings are added. But perhaps you want to take it to another level? That's done with this Loaded Baked Potato Soup recipe.
Perfect for a warm lunch or dinner, it's complex and sophisticated enough to delight dinner guests or simply warm the bellies of you and your loved ones. It's also a beautifully balanced meal, with 416 calories per serving: 35 grams of carbs, 22 grams of fat and 21 grams of protein.
Lastly, as you will see with the ingredients, you can make a vegan and plant-based loaded baked potato soup version if you so choose.
Russet potatoes provide plenty of antioxidants and nutrients. In fact, studies have found that potatoes are the largest contributors of vegetable phenolics and antioxidants to the American diet.
Potato nutrition benefits include being a very high source of potassium, which is important for building strong bones and supporting heart health. White potatoes also contain a good dose of manganese — about 22 percent of your daily value in one potato — which is important for bone and nerve health.
Turkey bacon isn't necessarily that much healthier than regular bacon unless you go with nitrate-free turkey bacon. So opt for brands with uncured turkey bacon, which is also leaner, higher in protein and has slightly less sodium.
Coconut milk is the king of all milks. In addition to providing nutrients and its awesome taste, coconut milk nutrition contains beneficial fat called lauric acid. Lauric acid is a medium-chain fatty acid that’s easily absorbed and used by the body for energy.
Lastly, Bone Broth Protein powder powers this baked potato soup with gut, skin and joint supporting bone broth alongside protein.
How to Make Loaded Baked Potato Soup
Preheat the oven to 400 F. Line a baking sheet with parchment paper and place turkey bacon on the pan. Bake for 15 minutes or until crispy.
While the bacon is cooking, prep the veggies: dice the onion, mince the garlic cloves, peel and cut up the potatoes, and dice the green onions or chives.
When the bacon is done, remove from the oven and set aside.
Heat the butter in a medium stockpot over medium-high heat. Once the butter is melted, add in onion and garlic and sauté for about 3 minutes or until slightly golden.
Add in the flour and coconut milk. Whisk until fully combined and mixture is thickened, about 3–4 minutes.
Add in the vegetable broth, Bone Broth Protein Pure, potatoes and salt and pepper. Bring to a boil; reduce heat and simmer until potatoes are fork tender, about 25–30 minutes. Stir in the cheddar cheese until fully combined. Add in bacon, reserving ¼ cup for topping. Season with additional salt and pepper to taste.
Serve immediately, garnish with sour cream and chives or green onion, and additional cheese and bacon.
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.