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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.

Source: EatingWell Magazine, Soup Cookbook

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Read the full recipe after the video.

Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

1 3/4 cups
328 calories; protein 14.1g; carbohydrates 37.5g; dietary fiber 2.7g; sugars 2.4g; fat 14.8g; saturated fat 6.1g; cholesterol 29.2mg; vitamin a iu 421.7IU; vitamin c 13.2mg; folate 38mcg; calcium 171.6mg; iron 2.2mg; magnesium 52.9mg; potassium 1023mg; sodium 400.1mg; thiamin 0.2mg.

2 starch, 1 1/2 fat, 1/2 medium-fat protein, 1/2 vegetable

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