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Loaded baked potato soup with a lot less fat

By Wendy Ruopp, November 7, 2013 - 9:11am

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Loaded baked potato soup with a lot less fat

A bowl of “loaded” baked potato soup on a restaurant menu is a load of temptation—you know you want it, but you also know where that “load” of cheese, bacon and sour cream topping is going to end up: on your hips. The cooks in the EatingWell Test Kitchen kept the tempting name when they created this Loaded Baked Potato Soup, but included just enough of the signature ingredients to give it the flavor you love without all the fat. At just 304 calories for a generous serving, this recipe gives you something you wouldn’t get at that restaurant: room for dessert.

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Loaded Baked Potato Soup
Print and save this recipe on EatingWell.com!
Makes: 4 servings, 1 3/4 cups each
Active time: 25 minutes | Total: 45 minutes

This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives. To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth. Serve it with a green salad and crusty bread to clean up the bowl.

How would you personalize this soup with your favorite baked potato toppings? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dinner, Family meals, Quick meals, Recipe Makeover

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.

Wendy asks: How would you personalize this soup with your favorite baked potato toppings?

Tell us what you think:

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