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.

Carolyn Casner
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

328 calories; protein 14.1g 28% DV; carbohydrates 37.5g 12% DV; exchange other carbs 2.5; dietary fiber 2.7g 11% DV; sugars 2.4g; fat 14.8g 23% DV; saturated fat 6.1g 31% DV; cholesterol 29.2mg 10% DV; vitamin a iu 421.7IU 8% DV; vitamin c 13.2mg 22% DV; folate 38mcg 10% DV; calcium 171.6mg 17% DV; iron 2.2mg 12% DV; magnesium 52.9mg 19% DV; potassium 1023mg 29% DV; sodium 400.1mg 16% DV; thiamin 0.2mg 18% DV.

Reviews (15)

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16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
Some members of my family didn't like the texture of this dish but my kids and i enjoyed this meal. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
This is a really good lite version of baked potato soup. Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
best soup Used turkey bacon and red potatoes Pros: easy Read More
Rating: 5 stars
This is an easy quick recipe...used turkey bacon instead and added smoke paprika. Truly delicious! Pros: easy quick recipe Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 2 stars
Didn't wow me at all. Will not make this again. Read More
Rating: 4 stars
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 Read More
Rating: 2 stars
didn't much like! I'm throwing the remainder away! Read More
Rating: 2 stars
Loaded Baked Potato Soup The title is totally misleading as there is no mention of baking the potato scrubbing and dicing and then boiling takes place. Read More