loaded baked potato soup
Only 304 calories and 8 WWP points per serving!
No Image
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon canola oil
- 2 slices bacon, cut in half
- 1/2 cup chopped onion
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced
- 4 cups reduced-sodium chicken broth
- 1/2 cup low fat sour cream
- 1/2 cup shredded extra-sharp cheddar cheese, divided
- 1/4 teaspoon freshly ground pepper
- 1/4 cup snipped chives or finely chopped scallion greens
How To Make loaded baked potato soup
-
Step 1Heat 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.
-
Step 2Add onion, carrots and celery to the pan and cook, sitrring, until starting to soften, 2 to 3 minutes.
-
Step 3Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender. 12 to 15 minutes.
-
Step 4Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smoth, but still a little chunky.
-
Step 5Return 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes