Loaded Baked Potato Soup


Courtesy of: Layla Nia


  • 2 cans (15 ounces each) READ German Potato Salad

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 3/4 cup shredded sharp Cheddar cheese

  • 3/4 cup sodium free chicken broth

  • 3 ounces diced cooked bacon

  • 1/2 teaspoon salt, optional

  • 1/2 teaspoon pepper

  • 1/4 cup chopped fresh parsley

  • 6 sourdough bread bowls (see note)

  • Chopped green onions, optionla

  • Diced cooked bacon, optional

  • Shredded Cheddar cheese, optional


Makes 6 servings.

  1. Pour potato salad into large bowl. Using kitchen shears, cut potatoes in half or large pieces, set aside.

  2. Heath large Dutch oven or 3-quart saucepan over medium heat. Add olive oil; swirl to coat. Add chopped onion. Cook 5 to 7 minutes or until onion starts to brown, stirring occasionally.

  3. Stir in potato salad, cheese, broth and bacon. Bring to boil; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley. Stir to combine.

  4. Ladle soup into sourdough bread bowls or soup bowls and top each with green onions, diced bacon and cheese, if desired.

Note: Some supermarkets sell pre-made bread bowls in the bakery section. To make bread bowls, cut about 1/2 to 3/4 inch off the top of a small round bread loaf. Pull bread from inside, leaving a 1 to 1-1/2 inch thick border. Brush inside of bowl with olive oil. Bake on cookie sheet at 350°F about 10 to 15 minutes or until lightly golden brown inside the bowl. Add soup to warm bowl.


Nutrition information per serving (1/6 of recipe): 600 calories; 26g protein; 68g carbohydrate; 25g fat; 1640mg sodium; 55mg cholesterol; 5g dietary fiber; 4.47mg iron; 0.66mg thaimin; 763.55IU vitamin A; 8,02mg vitamin C.