If you love baked potato soup, then you’ll love this copycat recipe that’s just like Potbelly. It’s filled with tons of flavor, and topped with crispy bacon, shredded cheese and chives. What’s better than that?
How To Make Loaded Baked Potato Soup Just Like Potbelly
Ingredients
- 1½ lb potatoes, leftover baked, preferably russets, peeled, cut into ½-inch cubes
- 2 garlic cloves, minced
- ¼ cup yellow onion , chopped
- ⅓ cup all-purpose flour
- 3 cups milk
- ½ cup heavy cream
- ½ cup white wine
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup cheddar cheese, or any cheese of your choice, grated
- 4 tbsp unsalted butter
- 1 tbsp garlic powder
- salt and ground black pepper, to taste
To Serve:
- ¼ tsp chives, or spring onions, minced, per serving
- 1½ tbsp bacon, cooked, chopped, per serving
Instructions
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In a large pot, combine the butter, onions, and garlic. Sauté the vegetables briefly until the onions are soft and start to brown.
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Deglaze with white wine and reduce briefly.
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Slowly whisk in the flour for about 1 minute, then the milk and heavy cream. Whisk until smooth.
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Add the chicken broth and bring to a simmer. Continue simmering for roughly 15 minutes until the soup starts to thicken.
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Add in the garlic powder, potatoes, cheese, and sour cream. Stir to incorporate all the ingredients into the soup.
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Season to taste with salt and pepper. Adjust accordingly.
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Garnish with bacon and chives. Serve and enjoy!
Nutrition
- Sugar: 9g
- :
- Calcium: 357mg
- Calories: 507kcal
- Carbohydrates: 36g
- Cholesterol: 102mg
- Fat: 33g
- Fiber: 3g
- Iron: 2mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 1g
- Potassium: 842mg
- Protein: 14g
- Saturated Fat: 20g
- Sodium: 557mg
- Trans Fat: 1g
- Vitamin A: 1156IU
- Vitamin C: 29mg
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