Kate's Cuisine

Jun 14 2017

Loaded Baked Potato Soup

A bowl loaded with loaded baked potato soup

This is a soup I used to make at the restaurant all the time because it’s so very easy and takes no time at all to pull together. The secret is to use leftover mashed potatoes. After that, all you really have to do is fry up some bacon, grate some cheese and add some stock. I’m not joking. It really is that easy. And if it’s too warm for soup in your part of the world right now, just remember that you won’t break a sweat while making it. So, balance.

Oh, and that spinach that’s included? I know loaded baked potatoes don’t usually come with spinach, but I had some in my fridge along with those leftover potatoes and I thought, why not boost the nutritional value a bit? If you don’t have any on hand, or you just don’t want to include it, it’s really not necessary.

    • 3 cups leftover mashed potatoes (or about 4 or 5 Russet potatoes, mashed) $1.25
    • 6 cups chicken stock $4.00
    • 1 sprig fresh thyme, chopped $0.25
    • 2 sprigs fresh rosemary, chopped $0.50
    • 6 strips bacon, chopped $3.24
    • 4 green onions, chopped, divided $0.68
    • 1 cup Cheddar cheese, grated, plus 1/2 cup $1.87
  • 3 cups fresh spinach, slightly chopped $2.22
  • Salt, to taste $0.01
  • Freshly ground black pepper, to taste $0.01

Total cost $14.03
Cost per serving $2.33

1.) Place mashed potatoes and chicken stock in a large Dutch oven or soup pot. Place over medium heat and cook, stirring regularly, until the mixture is hot and the potatoes are nicely incorporated into the stock.

2.) While the soup is warming, fry the bacon in a pan until crisp. Drain on paper towels and add half of it to the soup. Add the thyme, rosemary, 1 cup of Cheddar cheese, 2 chopped green onions, and salt and pepper to taste.

3.) Bring the soup up to a boil then reduce and allow to simmer for about 10 minutes, until all the flavours have married and the soup is piping hot. Add spinach, if using, and cook just until wilted.

4.) Ladle the soup into bowls and garnish with remaining bacon bits, shredded Cheddar cheese, and chopped green onions.

5.) Serve and enjoy!

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