Loaded Baked Potato Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Loaded Baked Potato Soup

Loaded Baked Potato Soup

with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce

Is there anyone who doesn’t love a baked potato with all the fixins? Bacon bits, scallions, cheddar cheese, sour cream, and a dab of hot sauce inside a creamy, fluffy tater—mmm-mmm! Sign us right up. Well, brace yourselves, because we took that fully loaded perfection to the next level by transforming it into a fully loaded soup. Put down that fork, these spuds are strictly spoon territory!

Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


1 teaspoon

Garlic Powder

4 ounce


4 ounce

Cream Sauce Base

(Contains Milk)

2 unit

Chicken Stock Concentrate

1 tablespoon


½ cup

White Cheddar Cheese

(Contains Milk)

½ cup

Mexican Cheese Blend

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

Not included in your delivery



1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories860 kcal
Fat65 g
Saturated Fat33 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber3 g
Protein25 g
Cholesterol155 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Plastic Wrap
Large Pan
Paper Towel
Large Pot
Small Bowl



• Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Microwave Potatoes

• In a large microwave-safe bowl, combine potatoes with half the garlic powder (you’ll use the rest later); season generously with salt and pepper. Toss until potatoes are evenly coated. • Cover tightly with plastic wrap; microwave until tender, 6-7 minutes. Keep covered until ready to use in Step 5.

Cook Bacon

• Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Reserve 1 TBSP bacon fat (2 TBSP for 4 servings) in a small bowl . Once bacon is cool enough to handle, roughly chop.

Start Soup

• In a large pot, combine scallion whites, remaining garlic powder, reserved bacon fat, and 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. (If there isn’t enough bacon fat, use a drizzle of oil.) Cook, stirring, until scallion whites are tender and fragrant, 30-60 seconds. • Add cream sauce base, stock concentrates, and 2 cups water (4 cups for 4); bring to a boil.

Finish Soup

• In a second small bowl, combine half the cornstarch and ½ TBSP water (all the cornstarch and 1 TBSP water for 4 servings). Whisk until smooth. • Once potatoes are done, add to pot along with cornstarch mixture and cook, stirring occasionally, until soup has thickened, 5-7 minutes. • Reduce heat to low. Add cheddar and half the chopped bacon to soup; stir until cheese is melted and combined.


• Divide soup between bowls. Top with Mexican cheese blend, sour cream, scallion greens, remaining chopped bacon, and as much hot sauce as you like. Serve.

Bacon is fully cooked when internal temperature reaches 145°.