Google Amy's Cooking Adventures: Light Loaded Baked Potato Soup

Tuesday, January 18, 2011

Light Loaded Baked Potato Soup

Other than greasy fries, baked potatoes, especially loaded, are my favorite way to eat potatoes.  In the winter I eat baked potatoes all the time.  So when I came across a recipe for loaded baked potato soup without a million calories, I was so there.  This was all the deliciousness of a loaded baked potato, but in soup form.  Personally, I love broccoli with potatoes, so I added that to the original recipe. 

Light Loaded Baked Potato Soup
Adapted from Ezra Pound Cake

4 medium red potatoes (6 ounces each)
2 tsp olive oil
½ cup chopped onion
1 ¼ cups fat free chicken broth
3 tbsp all purpose flour
2 cups low fat milk, divided
¼ cup reduced fat sour cream
2 ½ cups broccoli florets (fresh or frozen)
½ tsp salt
¼ tsp black pepper
6 tbsp bacon bits, divided
1/3 cup shredded Colby jack cheese

Scrub and dry potatoes; pierced them several times with a fork.  Place the potatoes on a microwave safe plate and microwave on high for 13 minutes or until potatoes are tender.  Cut potatoes in half and set aside.

While the potatoes cook, heat the oil in a pot over medium-high heat.  Add onion and sauté for 3 minutes.  Add broth.

In a small bowl whisk together flour and ½ cup of milk.  Add the mixture to the pot along with the remaining 1 ½ cups of milk.  Bring to a boil, stirring frequently.  Add broccoli, return to a boil stirring frequently.  Cook for 1 minute.

Remove pan from heat.  Stir in sour cream, salt, pepper, and 4 tbsp bacon bits.  Set aside.

Scoop the potato pulp out of the skin and mash it into the soup. Discard skins.

Garnish each serving of soup with cheese and remaining 2 tbsp bacon bits.

Serves 4



  1. Amy, this is comfort food at it's best! Yum.

  2. Amy this is genius! I love love the idea of making a lighter loaded baked potato soup.

  3. Thank you so much! This was delicious on a cold winter day!


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