Loaded Baked Potato Soup
Self-appointed leftover queen and author of “Kitchen Matters,” Pamela Salzman has a recipe for turning your game day baked potato leftovers into a rich and hearty Loaded Baked Potato Soup.


  • 3 Tablespoons unsalted butter, ghee or high quality vegan butter
  • 2 medium onions, chopped
  • 2 stalks of celery, chopped
  • 1 garlic clove, finely chopped
  • 2 pounds Russet potatoes or Yukon Gold, peeled* if desired and chopped
  • ½ cup raw cashews
  • 1 teaspoon Dijon mustard
  • 2 to 3 teaspoons sea salt (depending on what fat and stock you use), plus more to taste
  • a few grinds of black pepper plus more to taste
  • 4 cups chicken stock or light-colored vegetable stock

Topping/Add-in Suggestions

  • chopped chives
  • shredded cheddar cheese
  • sour cream or Greek yogurt
  • steamed or roasted broccoli florets
  • pesto
  • salsa and diced avocado
  • roasted brussels sprout leaves
  • diced, cooked bacon


1. In a large pot, heat the butter until melted. Add the onion, celery, and garlic and sauté over medium heat until tender and translucent, about 6 minutes.

2. Add the chopped potatoes and toss to coat with the onion mixture. Add the cashews, mustard, salt, pepper, and stock. Bring to a boil and lower the heat to a simmer. Cook covered until the potatoes are tender, about 20 minutes.

3. Purée soup with an immersion blender or in batches in a blender. Taste for seasoning. Serve immediately plain or with suggested toppings added on top or stirred in.

Bake bacon on a parchment-lined baking sheet in a 375°F oven for about 20 to 25 minutes, turning after 10 minutes. You can cook it longer or at a higher temp if you like it crispier.
You can also add a diced carrot to give the soup a more golden color.

*Peeling takes away some of the nutrients and fiber, but creates a smoother soup.

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