Prepare to fall in love with the ultimate comfort food: our easy recipe for Loaded Baked Potato Soup! This isn’t just any potato soup; it’s a luscious, creamy potato base swirled with rich cheddar cheese and tangy sour cream, then generously topped with irresistible crispy bacon and fresh green onions. Imagine all the hearty goodness of your favorite loaded baked potato, transformed into a warm, inviting bowl of soup – and the best part? It comes together effortlessly, ready to grace your dinner table in less than an hour!
This creamy and cheesy Baked Potato Soup truly lives up to its name – it’s absolutely loaded with everything you crave from a classic baked potato: crispy bacon, savory cheese, cool sour cream, and vibrant chopped green onions. Each spoonful delivers a symphony of flavors and textures, making it a truly satisfying experience. It takes all the beloved elements of a hearty baked potato and transforms them into a soul-warming, indulgent soup that’s perfect for chilly evenings or any time you need a comforting meal.
A true crowd-pleaser, this loaded potato soup recipe consistently earns rave reviews and is a repeated request among family members. It’s the kind of dish that makes everyone exclaim, “This is the best soup ever!” Its irresistible creaminess and indulgent flavors are simply impossible to resist. When the goal is a dinner that brings smiles to every face at the table, this homemade Loaded Baked Potato Soup is my go-to choice, promising warmth, flavor, and pure contentment every single time.
Why This Loaded Baked Potato Soup Will Be Your New Favorite
Beyond being incredibly delicious, there are so many compelling reasons why this Loaded Baked Potato Soup recipe deserves a permanent spot in your culinary repertoire. It’s more than just a meal; it’s an experience built on simplicity, flavor, and thoughtful preparation:
- Authentically Homemade Goodness: Say goodbye to bland, store-bought alternatives. This recipe champions fresh, wholesome ingredients from start to finish. We’re talking real, sizzling bacon and rich, freshly grated cheese, ensuring every spoonful is packed with genuine, robust flavor. Preparing it from scratch is not only rewarding but also allows you to truly showcase your cooking prowess and nourish your loved ones with a meal made with care.
- Explosion of Flavor: This is far from a basic, everyday potato soup. Our “loaded” version elevates the humble potato into a luxurious culinary delight. Infused with the smoky crunch of cooked bacon, the sharp tang of cheddar, and the fresh zest of green onions, the flavor profile is complex and deeply satisfying. Plus, it’s incredibly adaptable – feel free to dream up and add any additional toppings you adore on your classic baked potatoes!
- Naturally Gluten-Free: For those managing gluten sensitivities or simply seeking healthier options, this recipe is a fantastic choice. Unlike many traditional cream soups that rely on a flour-based roux for thickening, our potato soup achieves its wonderfully rich and velvety texture naturally, thanks to the starches from the russet potatoes and the luxurious addition of heavy cream. This makes it a delightful and safe option for almost everyone.
- Remarkably Versatile: The beauty of this creamy soup lies in its neutral yet robust base, which serves as a perfect canvas for customization. Whether you prefer a spicier kick, extra herbs, or a different blend of cheeses, you can easily adjust the seasonings and toppings to suit your family’s personal preferences. Anything you typically enjoy on a baked potato – from chives to jalapeños – will seamlessly complement this incredible soup, making it endlessly adaptable to your taste buds.
Essential Ingredients for the Best Baked Potato Soup
Crafting the perfect Loaded Baked Potato Soup begins with selecting high-quality ingredients. Each component plays a crucial role in building the deep, comforting flavors and luxurious texture that define this incredible dish:
- Potatoes: For an optimally creamy soup with good body, I highly recommend using russet potatoes. Their high starch content breaks down beautifully during cooking, helping to naturally thicken the soup to a perfect consistency. They also hold up well without becoming overly mushy. While russets are ideal, red potatoes can be used if you prefer a slightly waxier texture, though the soup might be a touch thinner.
- Bacon: This recipe calls for six slices of thick-cut bacon, which is not just a topping but a fundamental flavor builder. You’ll use both the perfectly crisp cooked bacon for that essential crunch and, crucially, the rendered bacon drippings to sauté your aromatics, infusing the entire soup with an incredible smoky depth.
- Cheese: The type of cheese truly matters here! Opt for a good quality, sharp cheddar cheese and, most importantly, grate it fresh from the block yourself. Pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent them from melting smoothly into soups, leading to a slightly grainy texture. Freshly grated cheese melts into a wonderfully creamy, luscious consistency.
- Sour Cream: Beyond its classic tangy flavor, sour cream is vital for adding a delightful richness and a desirable thickness to the soup. It contributes that signature “baked potato” taste we all love. For the best results, choose a high-quality, thick brand like Daisy or Good Culture for superior body and flavor.
- Chicken Broth: Also known as chicken stock, this forms the liquid base of your soup. Whether you use store-bought or homemade, ensure it’s a good quality broth. If using a low-sodium or homemade version, remember to adjust the salt content to your taste throughout the cooking process to bring out all the flavors.
- Seasonings: A carefully selected blend of spices is key to a truly flavorful soup. We’ll use a classic combination of salt and black pepper, earthy dried thyme, aromatic rosemary, pungent onion powder, smoky paprika, and just a touch of cayenne pepper for a subtle warmth that enhances the overall profile without making it overtly spicy.
- Onions and Garlic: These foundational aromatics are sautéed in the rendered bacon grease until soft and fragrant. This step is critical, as it unlocks their sweet and savory notes, creating a rich base layer of flavor for the entire soup. Their deliciousness is truly foundational.
- Heavy Cream: This is where the soup gets its undeniable indulgence! Heavy cream is essential for achieving that ultra-creamy, velvety texture and rich mouthfeel that makes this potato soup so luxurious and satisfying. It transforms the soup from good to absolutely extraordinary.
For a complete list of ingredients and their precise quantities, please refer to the recipe card below.
Recommended Kitchen Equipment
Having the right tools on hand can make preparing this Loaded Baked Potato Soup an even smoother and more enjoyable experience:
- Dutch Oven or Large Pot with a Lid: This heavy-bottomed pot is ideal for browning bacon and simmering soup evenly. I personally use and highly recommend a Lodge 6-quart model, known for its excellent heat retention. However, a good quality large pot with a secure lid, such as the Amazon Basics model, will also work perfectly and is a workhorse in my kitchen.
- Immersion Blender (or Potato Masher): An immersion blender, also known as a stick blender, is incredibly convenient for pureeing hot soups directly in the pot, allowing you to achieve a smooth consistency with minimal mess. If you don’t own an immersion blender, a sturdy potato masher will serve the purpose just as well, giving you a slightly chunkier, more rustic texture, which is equally delicious.
Step-by-Step Guide: Crafting Your Perfect Loaded Baked Potato Soup
This heartwarming soup is bursting with robust flavor and makes for the perfect hearty meal, guaranteed to satisfy. The combination of savory bacon, tender potatoes, rich cream, and sharp cheese creates a super satisfying recipe that you’ll be excited to bring to your dinner table time and time again. Follow these detailed steps to create a truly unforgettable experience.
Prepping the Flavor Base: Crispy Bacon
Step One: Begin by heating your Dutch oven or large pot over medium heat. Add the diced bacon and cook it until it’s beautifully crisp and golden, which should take approximately 3-5 minutes. Stir occasionally to ensure even cooking.
Step Two: Using a slotted spoon, carefully remove the crispy bacon pieces from the pot and transfer them to a paper towel-lined plate to drain excess fat. Set the bacon aside for garnishing later. Turn off the heat and allow the pot to cool down for about 5 minutes; this helps prevent the bacon drippings from burning when you add the next ingredients.
Building the Aromatic Soup Foundation
Step Three: With the pot slightly cooled, turn the heat to medium-low. Add the chopped onion to the remaining bacon drippings (about 1-2 tablespoons; drain some if there’s too much) and sauté them until they become wonderfully soft and translucent, which typically takes about 4-5 minutes. Next, add the minced garlic and continue to sauté for just about 1 minute more, or until it releases its delightful fragrance. Be careful not to burn the garlic.
Step Four: Immediately add the peeled and cubed potatoes to the pot, along with all your chosen seasonings: dried thyme, smoked paprika, dried rosemary, onion powder, and a touch of ground cayenne. Toss everything together vigorously, ensuring the potatoes are evenly coated with the aromatic spices. This step builds layers of flavor directly onto the potatoes.
Simmering to Perfection
Step Five: Pour in the chicken broth, ensuring it largely covers the potatoes. Increase the heat to medium-high and bring the broth to a rolling boil. Once it reaches a boil, reduce the heat to low-medium, cover the pot with its lid, and let it gently simmer for 10-15 minutes. This simmering time allows the potatoes to soften completely and absorb all the wonderful flavors.
Step Six: After the soup has simmered, check the potatoes for tenderness by piercing one with a fork; it should be very easily mashed. Remove the pot from the heat. Now, use an immersion blender to blend most of the potatoes directly in the pot. Blend until you achieve your desired level of creaminess, but be sure to leave some potato chunks intact for a pleasing rustic texture in the final soup.
Achieving Ultimate Creaminess
Step Seven: Return the pot to the stove over very low heat. Stir in the heavy cream, the rich shredded cheddar cheese, and the tangy sour cream. Mix everything thoroughly until all the ingredients are well combined and the cheese begins to melt seamlessly into the soup, creating a luxurious, cohesive texture.
Step Eight: Continue to gently heat the soup over low heat, stirring occasionally, until it is warmed through and has thickened to your desired consistency. Avoid bringing it to a rolling boil after adding the dairy, as this can cause the cream or cheese to separate. Once beautifully creamy and warm, remove the pot from the heat.
Garnish and Serve: The Grand Finale
Step Nine: Your masterpiece is complete! Ladle generous portions of the hot, creamy Loaded Baked Potato Soup into individual serving bowls. Now for the fun part: garnish each bowl lavishly! Top with the reserved crispy bacon pieces, a dollop of fresh sour cream, an extra sprinkle of shredded cheddar cheese, and a scattering of vibrant chopped green onions. Feel free to add any other beloved baked potato toppings you enjoy. Serve immediately and savor every comforting bite.
Storing and Enjoying Leftovers
One of the many delights of this Loaded Baked Potato Soup is how well it keeps, allowing you to enjoy its comforting flavors for days to come. Proper storage ensures its deliciousness remains intact:
- Refrigeration: Any leftover soup should be transferred to an airtight container and promptly refrigerated. It will maintain its quality and taste for up to 3 days. For best results, allow the soup to cool slightly before transferring to the container, but don’t leave it at room temperature for too long.
- Reheating: To reheat, gently warm the soup in the microwave in 30-second intervals, stirring in between to prevent scorching and ensure even heating. Alternatively, you can reheat it on the stovetop over low heat, stirring frequently until warmed through. If the soup appears too thick, you can add a splash of chicken broth or milk to reach your desired consistency.
- Freezing (with a caveat): While this soup can be frozen, it’s important to note that soups containing dairy and potatoes can sometimes separate or change texture upon thawing and reheating. The potatoes might become a bit mealier, and the cream might appear slightly curdled.
- Preparation for Freezing: Transfer the cooled soup into freezer-safe containers, leaving about an inch of headspace for expansion. Silicone molds, like Souper Cubes, are excellent for portioning.
- Labeling & Duration: Clearly label the containers with the date, and freeze for up to 3 months.
- Thawing & Reheating: For best results, thaw the soup overnight in the refrigerator before reheating. Reheat gently on the stovetop, whisking occasionally to re-emulsify the dairy. A touch of fresh heavy cream or broth can help restore its texture.
Chef’s Notes & Expert Tips for Success
Elevate your Loaded Baked Potato Soup from simply delicious to truly extraordinary with these insider tips:
- The Cheddar Cheese Secret: This is a game-changer! Always use a high-quality sharp cheddar cheese that you shred fresh from the block. Pre-shredded cheeses are convenient, but they contain anti-caking agents (like cellulose) which can result in a slightly grainy or less smooth texture once melted into your soup. Freshly grated cheese melts beautifully, creating a silky, luscious consistency.
- Potatoes for Optimal Texture: Russet potatoes are unequivocally the best choice for this creamy loaded baked potato soup. Their high starch content breaks down wonderfully during cooking, naturally helping to thicken the soup to that perfect, rich consistency we’re aiming for. They contribute significantly to the soup’s body and mouthfeel.
- Mastering the Blend: For a soup that’s both creamy and satisfyingly textural, an immersion blender (or a potato masher) is your best friend. Pureeing most of the potatoes directly in the pot creates a velvety base. However, don’t feel obligated to make it perfectly smooth! If you prefer a more rustic, hearty soup with distinct chunks of potato, simply blend just a portion of the potatoes, or even mash them by hand to your desired chunkiness.
- Seasoning as You Go: Taste is paramount! Always taste your soup before adding the dairy and again at the very end. Broth can vary in sodium content, and your preferred level of seasoning might differ. Adjust salt, pepper, and even the touch of cayenne or other herbs as needed to hit that perfect flavor balance.
- Don’t Skimp on Garnishes: The “loaded” aspect isn’t just a suggestion; it’s essential! Freshly chopped green onions, extra shredded cheese, a dollop of sour cream, and crispy bacon bits aren’t just pretty – they add crucial layers of flavor, texture, and visual appeal that complete the dish.
Versatile Adaptations: Ingredient Swaps & Dietary Options
This Loaded Baked Potato Soup recipe is wonderfully flexible, allowing for various substitutions to suit different tastes, dietary needs, or simply what you have on hand in your pantry.
Ingredient Swaps
- Broth Alternatives: While chicken broth provides a classic, savory depth, you can certainly experiment with other options. Vegetable broth is an excellent choice for a vegetarian version (just swap the bacon too!), and beef broth can lend a richer, darker color and a more distinct, robust flavor profile. Adjust seasonings accordingly, as different broths have varying sodium levels.
- Making it with Milk (without Heavy Cream): If you prefer to lighten the soup or simply don’t have heavy cream, you can achieve a similar creamy texture by preparing a basic roux. After cooking the potatoes in the broth and blending them, make a roux in a separate saucepan: Whisk together 2 tablespoons of melted butter and 2 tablespoons of all-purpose flour until a paste forms. Slowly add about 1 ⅓ to 1 ½ cups of whole milk, whisking continuously until smooth. Simmer over low heat for approximately 5 minutes until thickened. Then, incorporate this roux into your soup base along with the sour cream and cheese, adjusting seasonings, cheese, and salt to taste.
- Bacon Variations: If traditional pork bacon isn’t your preference, feel free to substitute it with turkey bacon for a lighter alternative. However, be aware that turkey bacon typically doesn’t render as much fat. In this case, you’ll need to add a tablespoon or two of butter or olive oil to the pot before sautéing the onions and garlic to ensure they cook properly and develop their flavor.
Dietary Adjustments
- Gluten-Free: As written, this loaded potato soup recipe is naturally gluten-free, thanks to the potato and heavy cream thickening method. However, it’s always crucial to double-check the labels of certain store-bought ingredients. Specifically, some chicken broth brands may contain yeast extract derived from barley, which contains gluten. Look for a broth explicitly labeled “gluten-free” or opt for homemade broth to be completely certain.
- Low Carb/Keto-Friendly: To transform this comforting soup into a low-carb or keto-friendly meal, simply substitute the potatoes with cauliflower florets. You’ll also want to reduce the amount of chicken broth to approximately 2 cups, as cauliflower doesn’t release as much starch or absorb as much liquid as potatoes do, and therefore won’t thicken the soup in the same way. You might also add a bit more heavy cream or cream cheese for extra richness.
- Vegetarian Option: Making this soup vegetarian is straightforward! Swap the chicken broth for a flavorful vegetable broth. For the “bacon” element, you can either omit it entirely, use your favorite vegetarian bacon substitute (cooked separately), or add smoked paprika and a touch of liquid smoke to the soup base for a hint of smoky flavor without the meat.
Alternative Cooking Methods: Slow Cooker & Instant Pot
While the stovetop method is quick and traditional, this incredibly easy baked potato soup recipe is also perfectly adaptable for convenience cooking in your Slow Cooker or Instant Pot. Here’s how to adjust for these popular kitchen appliances:
Slow Cooker (Crock Pot) Instructions
For a hands-off approach that develops deep flavors throughout the day, the slow cooker is an excellent choice:
- Prepare Aromatics: In a separate large pot on your stovetop, cook the bacon until crisp as directed in the main recipe (Step One). Remove the bacon pieces and set them aside. Then, sauté the diced onions and minced garlic in the rendered bacon drippings (Step Three) until soft and fragrant. This crucial step pre-builds a robust flavor foundation.
- Combine Ingredients: Transfer the sautéed onions and garlic mixture to your slow cooker. Add the peeled and cubed potatoes, all the dried seasonings (thyme, smoked paprika, rosemary, onion powder, cayenne), and the chicken broth. Stir everything well to combine.
- Slow Cook: Cover the slow cooker and cook on the “low” setting for 4-6 hours, or on the “high” setting for 3-4 hours, or until the potatoes are thoroughly tender and easily pierced with a fork.
- Add Dairy & Thicken: Once the potatoes are tender, stir in the heavy cream and sour cream. Continue to cook on “high” for an additional 30 minutes, or until the soup is warmed through and slightly thickened.
- Melt Cheese: Finally, sprinkle in the shredded cheddar cheese and stir gently until it has completely melted into the soup, creating a luxurious, creamy texture.
- Garnish & Serve: Ladle the warm, comforting soup into bowls. Garnish generously with the reserved crispy bacon bits, a swirl of sour cream, extra shredded cheese, and fresh green onions. Enjoy!
Instant Pot Instructions
For a significantly faster cooking time without sacrificing flavor, the Instant Pot is your go-to:
- Crisp Bacon: Use the “Saute” function on your Instant Pot to cook the chopped bacon until it’s wonderfully crisp. Carefully remove the bacon and drain it on a paper towel-lined plate, reserving it for garnish.
- Sauté Aromatics & Potatoes: Leave about 1-2 tablespoons of bacon grease in the Instant Pot. Add the diced onions and sauté until soft, then add the minced garlic and cook until fragrant (about 1 minute). Next, stir in the cubed potatoes, all the seasonings, and just 3 cups of chicken broth (less liquid is needed due to less evaporation).
- Pressure Cook: Secure the lid, ensure the venting knob is sealed, and cook on high pressure for 8 minutes.
- Quick Release: Once the cooking time is complete, carefully switch the valve to “venting” for a quick pressure release. Once the float valve drops, remove the lid.
- Achieve Creaminess: Use an immersion blender to partially blend the soup to your desired consistency, leaving some chunks for texture. Stir in the heavy cream and sour cream.
- Thicken & Melt Cheese: Select the “Saute” function again (on low, if available) and simmer the soup, stirring occasionally, until it’s warmed through and thickened. Stir in the shredded cheddar cheese until it has melted completely and is smoothly incorporated into the soup.
- Serve: Taste and adjust seasonings as needed. Ladle into bowls, garnish with crispy bacon, green onions, and additional cheese or sour cream, then serve and enjoy this quick, comforting meal.
Frequently Asked Questions (FAQs)
Here are answers to some common questions about making and enjoying your Loaded Baked Potato Soup:
While an immersion blender is ideal for pureeing hot soup directly in the pot, a regular upright blender can be used, but with extreme caution. Hot liquids expand rapidly in a blender, creating pressure. To safely blend: allow your soup to cool down to slightly warmer than room temperature. Then, pour it into the blender in small batches (filling the blender no more than halfway). Secure the lid, but remove the center cap and cover the opening with a triple layer of kitchen towels to allow steam to escape. Blend on a low speed initially, gradually increasing, until smooth. Blend in batches and combine at the end.
The gluten-free status of chicken broth can vary. Most homemade chicken broth, made simply with chicken, vegetables, and water, is naturally gluten-free. However, when purchasing store-bought chicken broth, it’s essential to carefully read the labels. Some commercial brands may use ingredients like yeast extract derived from barley, which contains gluten. Always look for brands explicitly labeled “gluten-free” or verify the ingredients list to ensure it’s free from gluten-containing additives.
For many recipes, plain Greek yogurt can be an excellent, tangier, and often healthier substitute for sour cream. However, when it comes to hot soup recipes, Greek yogurt doesn’t always perform as well as traditional sour cream. It has a tendency to curdle or separate more easily when heated, leading to an undesirable texture. While you might get away with stirring it in off-heat at the very end and serving immediately, for the creamiest, most stable result in this potato soup, traditional thick sour cream is highly recommended.
Russet potatoes are generally considered the best choice for creamy potato soups like this one. Their high starch content breaks down beautifully during cooking, helping to naturally thicken the soup and create a wonderfully smooth texture when blended. Other starchy potatoes like Idaho or Yukon Gold can also work well, offering a slightly creamier consistency and buttery flavor. Waxy potatoes like red or new potatoes tend to hold their shape more, which is great if you prefer very chunky soup but won’t contribute as much to the overall thickness.
The most common reason for grainy or clumpy cheese in soup is using pre-shredded cheese, which often contains anti-caking agents that hinder smooth melting. For the best results, always grate your own cheddar cheese fresh from the block. Additionally, ensure the soup is simmering gently on low heat (not boiling) when you add the cheese, and stir it in gradually. High heat can cause the cheese proteins to seize up and become stringy or separate.
Discover More Potato-Packed Delights
If you’ve enjoyed the hearty comfort of this Loaded Baked Potato Soup, you’re sure to love these other delicious recipes featuring versatile potatoes. Explore more ways to enjoy this beloved ingredient!
- Parmesan Crusted Potatoes
- Easy Funeral Potatoes Recipe
- Air Fryer Twice Baked Potatoes
- Roasted Ranch Potatoes
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Loaded Baked Potato Soup Recipe
This easy recipe for Loaded Baked Potato Soup is the ultimate comfort food! Made from scratch and ready in less than an hour, it’s creamy, cheesy, and packed with flavor.
Course: Dinner, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 896 kcal per serving
Author: Dorothy Bigelow
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Equipment
- Dutch oven or large pot with a lid
- Immersion blender (or potato masher)
Ingredients
- 4 large russet potatoes, peeled and cubed
- 6 slices bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- ¼ teaspoon ground cayenne
- 4 cups chicken broth
- 1 ¼ cups heavy cream
- 1 ½ – 2 cups shredded cheddar cheese (freshly grated recommended)
- ¾ cup thick sour cream
- Salt and pepper, to taste
- Optional garnishes: chopped green onion, extra shredded cheese, sour cream, crumbled bacon
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 3-5 minutes.
- Remove the bacon with a slotted spoon or tongs, and allow it to drain on a paper towel-lined plate. Turn the element off and let the pot cool for 5 minutes to reduce the temperature of the rendered bacon drippings.
- After the pot has cooled, turn the heat to medium-low. Add the diced onion and sauté until translucent (about 5 minutes). Add the garlic and cook for 1 more minute, or until fragrant.
- Immediately add the diced potatoes, dried thyme, smoked paprika, dried rosemary, onion powder, and ground cayenne to the pot. Stir well, coating the potatoes with the dried seasonings.
- Pour in the chicken broth and increase the heat to medium-high, bringing it to a boil.
- Once a boil is reached, lower the heat to low-medium and cover the pot. Simmer for about 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Using an immersion blender (or potato masher), partially blend the potatoes in the pot to thicken the soup, all while still leaving a few larger pieces for texture.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Heat the soup over low heat until warmed through, thickened, and the cheese melts into the soup. Remove from the heat.
- Taste the soup and adjust the salt and pepper to your taste, as well as any other seasonings.
- Ladle the loaded baked potato soup into bowls and garnish with the crispy bacon pieces, chopped green onions, a dollop of sour cream (optional), and extra shredded cheese (optional).
- Serve and enjoy!
Notes
- Gluten-free: This recipe is gluten-free as written. Always check labels for store-bought broth, as some brands may contain gluten.
- Slow Cooker: For detailed Slow Cooker instructions, please refer to the main article above.
- Instant Pot: For detailed Instant Pot instructions, please refer to the main article above.
- With milk/without heavy cream: Cook potatoes in broth. Once tender, prepare a roux in a separate pot: whisk 2 tbsp butter with 2 tbsp flour, then slowly add 1 ⅓ – 1 ½ cups whole milk. Whisk until smooth, simmer 5 mins until thickened. Add to soup with sour cream and cheese, adjust seasonings.
Nutrition
Calories: 896 kcal | Carbohydrates: 57g | Protein: 26g | Fat: 66g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 178mg | Sodium: 1418mg | Potassium: 1516mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8215IU | Vitamin C: 27mg | Calcium: 470mg | Iron: 4mg
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