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A healthier Loaded Baked Potato Soup recipe from Kitchen Concoctions

Loaded Baked Potato Soup Recipe

Looking for a classic and comforting soup recipe to warm you up on a rainy day? Try this easy and healthier Loaded Baked Potato Soup recipe, using chicken broth for most of the milk and lightening up the other ingredients. But don’t worry, just because this recipe is better for you, doesn’t mean it lacks flavor! 

Course Entree, Main, Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Author by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons unbleached all-purpose flour
  • 4 large Russet potatoes, peeled and cut in 1-inch cubes
  • 5 cups reduced sodium chicken or vegetable broth
  • 1 cup milk
  • 2/3 cup sour cream
  • 2/3 cup cheddar cheese
  • 3 slices reduced sodium bacon, cooked crumbled
  • ½ teaspoon each kosher salt and black pepper
  • --
  • For serving:
  • 1/3 cup cheddar cheese
  • 3 slices reduced sodium bacon, cooked crumbled
  • 1/3 cup sour cream
  • ½ cup green onions, diced

Instructions

  1. Melt butter large stock pot or Dutch oven over medium heat. Add onion and sauté for 5-6 minutes, or until onion starts to become translucent. Add garlic and cook for 30-60 seconds.
  2. Sprinkle flour over vegetables to form a roux. Cook, stirring constantly, for 1-2 minutes. Stir in 1 cup of broth, making sure to scrape off the bottom of pan. Continue stirring, until roux and broth are completely mixed together.
  3. Add potatoes and remaining broth. Bring soup to a gentle boil and let soup boil for 12-15 minutes, or until potatoes become fork tender.
  4. Reduce heat to low and stir in milk. Slightly mash about half of the potatoes with a potato masher. (You only want to mash about half of the potatoes to help thicken the soup and leave the remaining potatoes whole to add texture.)
  5. Remove soup from heat and slowly stir in sour cream, cheese, bacon, salt and pepper; stirring until well combined and cheese is melted. Return soup to low heat, if needed to heat through.
  6. Serve immediately topped with desired amount of cheese, bacon, green onions and sour cream.

Recipe Notes

To make this potato soup healthier, use reduced sodium turkey bacon and/or plain Greek yogurt instead of sour cream.