Loaded Cheesy Baked Potato Soup


Total Time: 30 Mins

Prep Time: 30 Mins

Servings: 4

What You Need

  • 3 slices bacon, chopped
  • 1 lb. baking potatoes (about 3), cubed
  • 1/2 cup chopped onion
  • 1 tsp. minced garlic
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1 cup milk
  • 1/8 tsp. cayenne pepper
  • 1-1/2 cups KRAFT Signature Colby Jack Blend Shredded Cheese divided
  • 1/4 cup sour cream
  • 1/4 cup sliced green onion

Let’s Make It

  1. Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.  Discard all but 1 Tbsp. drippings from pan. Add potatoes, onions and garlic; cook and stir 1 min.
  2. Stir in broth, milk and cayenne pepper. Bring to a boil over medium-high heat. Reduce heat; cover. Simmer 10 to 15 min. or until potatoes are fork tender.
  3. Carefully smash potatoes with potato masher or blend with immersion blender.
  4. Reserve 2 Tbsp. cheese for topping. Stir remaining cheese into soup.
  5. Serve soup topped with reserved bacon, cheese, sour cream and green onion.

Special Extra:

Garnish with freshly cracked black pepper.

Nutrition info

(Per Serving) 340 calories, 18g total fat, 11g saturated fat, 0g trans fat, 60mg cholesterol, 600mg sodium, 27g carbohydrate, 2g dietary fiber, 6g sugars, 15g protein, 0%DV vitamin D, 30%DV calcium, 6%DV iron, 10%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.