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Loaded Baked Potato Soup

September/October 2013

Your rating: None Average: 3.5 (60 votes)

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.


Loaded Baked Potato Soup Recipe

Makes: 4 servings

Serving Size: 1 3/4 cups each

Active Time:

Total Time:

Ingredients

  • 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

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; 0 g added sugars; 13 g protein; 3 g fiber; 737 mg sodium; 1024 mg potassium.

Nutrition Bonus: Potassium (29% daily value), Vitamin C (24% dv), Calcium (16% dv)

Carbohydrate Servings: 2

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



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Recipe Categories

Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Soups/stews
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4

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