Loaded Baked Potato Soup

Loaded Baked Potato Soup Recipe

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Gina Roberts

By
@ginaroberts

Only 304 calories and 8 WWP points per serving!

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Loaded Baked Potato Soup

Step-by-Step

  1. 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.
  2. Add onion, carrots and celery to the pan and cook, sitrring, until starting to soften, 2 to 3 minutes.
  3. 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.
  4. Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smoth, but still a little chunky.
  5. 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.

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About Loaded Baked Potato Soup

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




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