Loaded Potato Soup Recipe
Loaded baked potatoes get a lightened makeover in this hearty and flavor-packed recipe. Make this reviewer favorite the star attraction of your next soup night. Kids of all ages will enjoy topping their bowls with bacon and cheese, but don't let the toppings stop there--roasted chopped broccoli florets, diced fresh tomatoes, and even a dollop of plain tangy Greek yogurt would all make for great finishing touches. Set up a topping buffet and let every member of the family make their own custom loaded bowl. After trying this, check out some other crock pot soup recipes we've got for you. This soup is the perfect make-ahead recipe for the whole week.
Author: Dave M
Recipe type: Soup & Stew
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- ½ cup prechopped onion
- 1¼ cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- ¼ cup reduced-fat sour cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1½ ounces cheddar cheese, shredded (about ⅓ cup)
- 4 teaspoons thinly sliced green onions
- Step 1
- Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
- Step 2
- While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and ½ cup milk; add to pan with 1½ cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
- Step 3
- Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
- Step 4
- Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
- Chef's Notes
- This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.
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