This past weekend I was all about soups. First I made a yummy chicken tortilla soup and now I have a deliciously comforting loaded baked potato soup to share.
You may be thinking that anything with “loaded” in the title is off limits. Most of the time you might be right but this soup, at 349 calories, is perfectly fine to have as part of your winter menu planning repertoire. Actually, you may be surprised to know I found the original recipe out of this month’s cooking light magazine. Yeppers! Just another example that healthy food is much more than beans sprouts and rice cakes.
To make the soup creamier I decided to get my hand blender out and give it a little purée. This step is not necessary but I love the thick and creamier consistency the soup got from it. You want the soup to still be a little chunky so don’t puree too much.
This soup is delicious, hearty, comforting, and everything you would want in a winter food. If you love loaded baked potatoes then you will enjoy this soup because it tastes just like one. I “loaded” mine with cheese, bacon, and green onions but use any topping you like to use on your potatoes. Also, I kept the skins on for this recipe but you can remove the potato skins if you like.
- 1½ lbs red potatoes, about 4-5 potatoes
- 2 teaspoons olive oil
- ½ white onion, chopped
- 1¼ cups chicken broth
- 3 tablespoons all purpose flour
- 2 cups 1% milk, divided
- ¼ cup sour cream
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- Sliced green onions
- Pierce potatoes with a fork. Microwave at high for 13 minutes or until potatoes are tender. Cut potatoes in half; cool slightly, then coarsely chop and set aside.
- In a large sauce pan sauté onion in olive oil until translucent, about 3 minutes.
- Add chicken broth to pan.
- Combine flour and ½ cup milk in a small bowl, stirring until smooth; add flour mixture to pan with remaining 1½ cups milk.
- Bring soup to a bowl stirring frequently. Cook 1 minute.
- Stir in potatoes and cook for an additional 5 minutes. Using a hand blended puree the soup slightly. You still want it to be a little chunky.
- Remove soup from heat; stir in sour cream, butter, salt, and pepper. You might need to add a little more chicken stock to thin out.
- Ladle into bowls and serve with 1 slice crumble bacon, 2 tablespoons shredded cheese, and green onions.
This soup can be made ahead of time and kept in the refrigerator or frozen for a later meal. Warm up on stove or in microwave.