Loaded Baked Potato Soup

Loaded Baked Potato Soup

15 Reviews
From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 2 slices bacon, cut in half
  • ½ cup chopped onion
  • 1½ pounds medium russet potatoes (2-3), scrubbed and diced
  • 4 cups reduced-sodium chicken broth
  • ½ cup reduced-fat sour cream
  • ½ cup shredded extra-sharp Cheddar cheese, divided
  • ¼ teaspoon freshly ground pepper
  • ¼ cup snipped chives or finely chopped scallion greens


  • Active

  • Ready In

  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, ¼ 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 ¼ cup cheese and chives (or scallion greens).

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 328 calories; 15 g fat(6 g sat); 3 g fiber; 37 g carbohydrates; 14 g protein; 38 mcg folate; 29 mg cholesterol; 2 g sugars; 422 IU vitamin A; 13 mg vitamin C; 172 mg calcium; 2 mg iron; 400 mg sodium; 1,023 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat, ½ medium-fat protein, ½ vegetable

Reviews 15

March 26, 2019
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By: Sharon B Kwasny
Easy recipe to make and it hit the spot. Wanted it to be a bit thicker so I made a slurry with corn starch and that did the trick. Will make this again, perhaps using more potatoes to the chicken broth so when I mash them, there are plenty remaining and it is thick.
January 07, 2019
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By: Olivia Alvarez
Some members of my family didn't like the texture of this dish but my kids and i enjoyed this meal.
December 23, 2018
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By: Jennifer Ahrens Cawley
This was a nice soup. Made it for a casual Christmas dinner with family as a starter. Added a head of broccoli to beef up nutrition--was good but also would like to try it without. Used an immersion blender but would also like to try recipe as stated mashing some of the potato and leaving the rest chunky. Bacon and cheese topping a must! I doubled the recipe and froze the leftovers.
January 25, 2018
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By: I love Lemons
This is a really good lite version of baked potato soup.
March 23, 2015
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By: EatingWell User
Instant family favorite I make a double batch of this soup almost every week! We make ahead and reheat for dinner on busy nights and lunches. Use red potatoes (skin on) and substitute fat free plain greek yogurt for the sour cream. Pros: Quick
March 08, 2015
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By: EatingWell User
This soup stopped me from ordering out My family wanted soup for a rainy day and just before I opted to order out, I found this recipe. Not only did it mean a significant improvement in nutritional value, but it was quick, easy, & tasty. It will be a repeat in our household. Pros: Healthier version of comfort food
February 10, 2015
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By: EatingWell User
best soup Used turkey bacon and red potatoes Pros: easy
July 29, 2014
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By: EatingWell User
This is an easy quick recipe...used turkey bacon instead and added smoke paprika. Truly delicious! Pros: easy quick recipe
March 20, 2014
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By: EatingWell User
It's a keeper My husband isn't a big fan of soup, but he likes this one. I've made it several times this winter - served with a salad and crusty french bread. Tastes like it says like a loaded baked potato! I've added chopped carrots Pros: easy to make --- freezes well Cons: non really - but suggest you double the recipe
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