loaded baked potato soup
Recipes
Fish & Seafood
Loaded Baked Potato Soup
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.
Ingredients
- 1 tablespoon neutral oil, such as canola or avocado
- 2 slices bacon, cut in half
- ½ cup chopped onion
- 1 ½ pounds medium russet potatoes (2-3), scrubbed and diced
- 4 cups reduced-sodium chicken broth
- ½ cup reduced-fat sour cream
- ½ cup shredded extra-sharp cheddar cheese, divided
- ¼ teaspoon freshly ground pepper
- ¼ cup snipped chives or finely chopped scallion greens
Directions
- Heat 1 tablespoon 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 ½ cup onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and 4 cups 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 with a potato masher until almost smooth but still a little chunky. Return the mashed potatoes to the pan along with ½ cup sour cream, ¼ cup cheese and ¼ teaspoon 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 ¼ cup cheese and ¼ cup chives (or scallion greens).
