creamy baked potato soup (made w/healthier choices)

San Angelo, TX
Updated on Aug 19, 2011

This soup was inspired by my Baked Potato in a Bun recipe: http://www.justapinch.com/recipe/lynn-socko/baked-potato-in-a-bun/other-bread?k=baked+potato+in+a+bun&p=1&o=r Only made with lighter ingredients.

prep time 30 Min
cook time 1 Hr
method ---
yield 4 serving(s)

Ingredients

  • 4 large baked potatoes, skin on, diced
  • 4 slices turkey bacon, diced
  • 2 cups sweet onion, thinly sliced
  • 1 cup celery, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sour creme, fat free or light
  • 4 cups milk, fat free
  • 4 cups homemade chicken stock (or low sodium store bought)
  • 4 ounces feta cheese
  • 4 ounces cheddar cheese, shredded (reduced sodium)
  • - pickled banana pepper rings
  • 1 teaspoon ea. of black pepper, & mrs. dash original blend
  • - salt to taste
  • 2 tablespoons olive oil
  • - extra bacon for garnish

How To Make creamy baked potato soup (made w/healthier choices)

  • Step 1
    Bake potatoes and allow to cool. Dice bacon, slice onions, mince garlic, and chop celery, simmer in soup pot in olive oil till tender. When veggies are tender and bacon is done, add diced potatoes.
  • Step 2
    Add cool chicken stock, milk, and sour cream. Cover and simmer for about 30 min. Add feta cheese. If soup needs thickening, mix 1/2c cold milk or water with 3-4 TBL of cornstarch. Add to soup and simmer till soup thickens.
  • Step 3
    Add shredded cheese,banana pepper rings, and bacon on top. NOTE: Allow soup to cool for a while, or even refrigerate overnight, the longer it sits, the more flavorful it gets!

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