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.