Recipes Loaded 'Baked Potato' Soup Be the first to rate & review! 2 Photos All the flavors of a baked potato, topped with 'the works' in one quick and easy soup! By Allrecipes Member Published on August 3, 2021 Save Rate Print Share Trending Videos Close this video player Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 4 Yield: 4 servings, 1 cup each Jump to Nutrition Facts Ingredients 1 pound baking potatoes, cut into cubes 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth 1 cup milk 3 slices OSCAR MAYER Bacon ¾ cup KRAFT Shredded Cheddar Cheese, divided 2 tablespoons sliced green onions, divided ¼ cup BREAKSTONE'S or KNUDSEN Sour Cream Directions Place cubed potatoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher. Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup. Serve topped with reserved bacon, cheese, onions and sour cream. Tips (C) 2008 Kraft Foods Inc. All rights reserved I Made It Print Nutrition Facts (per serving) 282 Calories 15g Fat 25g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 282 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 46mg 15% Sodium 551mg 24% Total Carbohydrate 25g 9% Dietary Fiber 3g 11% Total Sugars 4g Protein 14g 28% Vitamin C 30mg 34% Calcium 93mg 7% Iron 1mg 7% Potassium 661mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved