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Loaded Baked Potato Soup

http://www.eatingwell.com/recipes/loaded_baked_potato_soup.html

From EatingWell:  September/October 2013

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.

4 servings | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
  2. Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).

Nutrition

304 Calories; 13 g Fat; 6 g Sat; 5 g Mono; 30 mg Cholesterol; 35 g Carbohydrates; 13 g Protein; 3 g Fiber; 737 mg Sodium; 1024 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 1/2 medium fat meat, 1 1/2 fat