Loaded Potato Soup

<p>Loaded Potato Soup</p>

I love soup… there, damn, I admit it. I love making soup as well. All kinds… this is where we take every leftover we have and make it into a supremely wonderful meal.

So this is one of our favorites….. we take those dull baked potatoes and give them  a lightened makeover in this hearty and flavor-packed recipe.

Make one of my favorites the star attraction of your next soup night.

This is truly a soup for all ages and they will enjoy topping their bowls with bacon and cheese, may poured over letuce 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.

Might be the time to set up a topping buffet and let every member of the family make their own custom loaded bowl.

This takes about 20 minutes to fix and makes 2 to 4 servings.


4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
4 teaspoons thinly sliced green onions


1. Leftover baked potatoes reheat in microwave on moderate for 2 to 4 minutes. Check to see if warm.

1. New potatoes… Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

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.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

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