Loaded Baked Potato Soup Recipe

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Loaded Baked Potato Soup

Gina Roberts


Only 304 calories and 8 WWP points per serving!

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20 Min


25 Min


Stove Top


1 Tbsp
canola oil
2 slice
bacon, cut in half
1/2 c
chopped onion
1/4 c
diced carrot
1/4 c
diced celery
1 1/2 lb
medium russet potatoes (2-3), scrubbed and diced
4 c
reduced-sodium chicken broth
1/2 c
low fat sour cream
1/2 c
shredded extra-sharp cheddar cheese, divided
1/4 tsp
freshly ground pepper
1/4 c
snipped chives or finely chopped scallion greens

Directions Step-By-Step

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, carrots and celery to the pan and cook, sitrring, 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.
Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smoth, but still a little chunky.
Return potatoes to the pan, along with the sour cream and 1/4 cup of the cheese and pepper. Cook, stirring until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished wtih crumbled bacon, the remaining cheese and chives.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Healthy
Hashtags: #potato, #soup