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loaded baked potato soup

Loaded Baked Potato Soup

Posted on

A creamy potato soup which includes all the toppings of a loaded baked potato. This soup is a whole meal and can be the centerpiece for a casual weekend dinner.

Total time:  01 M  35 S
Servings:  3
Calories:  240


  • 1 3/4 cups milk warmed
  • 1 green onion trimmed & halved
  • 2 oz. reduced fat cheddar cheese
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground black pepper
  • 2 large Yukon Gold potatoes baked or boiled
  • 3 slices of bacon cooked & divided
  • 1/4 cup light sour cream

Nutritional Information

  • Serving Size: 1 1⁄4 cup
  • Fat: 9g
  • Saturated Fat: 4g
  • Cholesterol: 30mg
  • Sodium: 600mg
  • Carbohydrates: 27g
  • Fiber: 2g
  • Sugar: 9g
  • Protein: 16g


  1. Add milk, sour cream, green onion, cheddar cheese, salt and pepper and 1 baked potato to WildSide+ or FourSide jar in order listed and secure lid.
  2. Select "Soup" or "Hot" or "90" cycle or blend on a high speed for 90 seconds.
  3. Add the second potato and bacon and secure lid.
  4. Press "Pulse" 2-4 times to chop and incorporate ingredients for a chunky potato soup.
  5. Serve soup and garnish with desired baked potato toppings.


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  • Where do you see that a serving is a 1/4 cup? I don’t see that

    bthavenot@live.com on

  • I will try it without the bacon

    bthavenot@live.com on

  • 2 cups milk and cream + 2 cups potato, cheese, and bacon = 4 cups total volume of the soup.
    The recipe says this yields 3 servings, which calculate out to 4/3 = 1.33 cups per serving. The 1/4 cup figure must either be a typo, or a demonstration of the incompetence of third grade arithmetic instruction.

    Asa Fulton on

  • Sally, that’s to make it sound not so fattening… 1/4 cup is only two ounces. A "real" one cup serving would be 960 calories, 36 g fat 18 g of saturated fat, 120 mg of cholesterol 2400 mg of salt… The numbers are a bit goofy. Starting out with 2 cups of milk/sour cream, along with the potatoes and all. there would be way more than three 2 ounce servings…

    skylane807 on

  • 4 tablespoons. No one eats only 4 tablespoons of soup!

    beecharmer on

  • 2nd line under ‘Nutrional Information.’

    Skyreiter on

  • Try using 2% milk, non-fat Greek yogurt and two slices of smoky bacon such as Benton’s, a favorite in my Tennessee. That reduces calories and fat. Tastes just as good as the high fat, sodium and cholesterol version

    Mariners1 on

  • It is a physiological fact that in the presence of both fat and carbs, the body uses carbs for energy, and stores the fat. So, yes, fat makes you fat because the fat in this recipe goes right into storage. It is also a fact that starch carbs (eg, potatoes) do not make you fat as proven by an overwhelming amount of clinical and epidemiological data. Eat as you please, but don’t delude yourself about the proven consequences. No one is "insisting" that you eat otherwise.

    Bob on

  • What is this insistence on "reduced fat" cheese and "light" sour cream (which isn’t sour cream)? Fat doesn’t make you fat. Carbs make you fat. Look at any reduced fat food and you’ll find fillers to give it flavor. I’ll take whole milk, butter, real sour cream and artisanal cheddar any day of the week and as long as that’s not the major portion of my diet, it will hurt neither my cholesterol (which all mammals produce on their own) nor my weight, nor anything else about my health.

    patriotsongs on

  • We encourage you to make these recipes your own. There are so many different views on diet and nutrition and, unfortunately, we can’t cater to everyone. Please do use whole milk and real sour cream, artisanal cheese, etc.!

    Blendtec on

  • SERVING SIZE: I checked my Recipe book, and it is 1 and 1/4 cups (1.25 cups). This is just a typo. Blendtec folks… please adjust.

    As for my review of the recipe, I have made this a few times, and it is very tasty. The only change I made was to add a bit more milk (or broth if I had) as I found it a bit too thick for my liking (personal preference).

    Rezcanada on

  • I only RUSSETT potatoes

    Ken Lawson on

  • Thick soup= 1) Most potato soups use chicken broth and they are thinner. 2) It’s easy to overwork the starch in the blendtech, which gives it a waxy/thicker texture.

    Jolene on

  • I will try without the bacon

    sobia on

  • Yes! You can peel them if you like but there’s no need to. Happy blending!

    Blendtec on

  • Do you put the potatoes in with the peel on?

    Nicky on

  • Yes, we suggest baking or boiling them.

    Blendtec on

  • do you have to cook the potatoes first?

    Lissa on

  • Good soup. I doubled the recipe and used baked russet potatoes. Two peeled two unpeeled

    ssss on

  • Can this be frozen?

    Elaine on

  • no need to peel if they are organic, otherwise you might want to peel them :)

    Veronique Cagle on

  • Die to a milk allergy, I had to modify this quite a bit. I used coconut milk instead of sour cream and soy milk for the milk, and added nutritional yeast, garlic powder, salt, and pepper for the cheese flavor. I also needed to thin it with chicken broth. I also added in an extra green onion. I doubled the recipe, and it wound up WAY too much to fit in the blender. It took up the entire blender before adding in the second half of the potatoes.

    I highly recommend thinning it with either broth or extra milk. It was so thick the blender overheated. I wound up pulling the remaining potatoes and combining it on the stove. It would be much better with a bay leaf, but obviously that’s not an option doing it in the blender.

    Amber on

  • Bob, you’re posting partial truths. Patriot is right in that when fat is taken out of dairy, it’s generally replaced with sugar, which is one of the worst thing you can consume – and more and more we are realizing the biggest culprit in cardiovascular disease, the number one killer of both men and women. Yes, we burn carbs, however if they’re not burned (and most generally aren’t) – read about the consequences. I’m guessing you already know and conveniently left out that information. http://www.mayoclinic.org/h…

    Scott on

  • How is 1/4 cup a serving size? Seems really small.

    Sallie Johnston on

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