Loaded Baked Potato Soup

Loaded Baked Potato Soup

11 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon canola oil
  • 2 slices bacon, cut in half
  • 1/2 cup chopped onion
  • 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded extra-sharp Cheddar cheese, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/4 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, 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 information

  • Serving size: 1 3/4 cups
  • Per serving: 305 calories; 13 g fat(6 g sat); 3 g fiber; 35 g carbohydrates; 13 g protein; 45 mcg folate; 30 mg cholesterol; 3 g sugars; 0 g added sugars; 387 IU vitamin A; 14 mg vitamin C; 157 mg calcium; 2 mg iron; 736 mg sodium; 1021 mg potassium
  • Nutrition Bonus: Potassium (29% daily value), Vitamin C (24% dv), Calcium (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 vegetables, 1/2 medium-fat meat, 1 1/2 fat

Reviews 11

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
February 05, 2014
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By: EatingWell User
Our new favorite soup I have made this 3 times now and loved it each time. Once for a family with a newborn that I took a meal who gave it 4 thumbs up (also made extra for myself to have.) Another time for my husband and me. And yesterday for my cooking group (5 thumbs up!) I used uncured bacon and the tops of green onions. I peeled my potatoes because there were a number of bad spots in them. The second time I made it, I used red potatoes. Good but not as good as with the russet potatoes. A definite keeper!!! Pros: Great flavor
January 18, 2014
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By: EatingWell User
A new staple This has become a regular recipe for our family. Usually we boost fiber/veggie content by using a whole onion or even adding chopped leeks. The recipe is also good adding a head of finely chopped broccoli at the same time as the potato and blending with an immersion blender before serving - a great, healthful rendition of broccoli cheddar soup. Pros: Easy; Doesn't taste like health food; Good base recipe
November 12, 2013
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By: Charlotte Hoffman
Didn't wow me at all. Will not make this again.
October 28, 2013
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By: showgirl
Buttery! I made this soup exactly as the recipe was written, with the exception of having to let it simmer for about twice as long as the recipe called for in order to let the potatoes tenderize. It was worth the wait. I couldn't believe the buttery taste even though there was zero butter in the recipe. I am already looking forward to tomorrow's leftovers because I am willing to bet that it tastes even better after setting! Pros: Easy to make, tastes wonderful, low calorie count for the serving size Cons: You need to save enough time to let the potatoes get tender, about twice as long as the recipe says