Lighter loaded baked potato soup is a hearty soup version of a baked potato loaded with all the fixings. It’s made lighter, while keeping the great flavor of butter, sour cream, cheese, scallions, and bacon. May also be made gluten free!
This lighter potato soup post is sponsored by the United Dairy Industry of Michigan, but all thoughts are my own.
The minute that the autumn chill starts blowing in off of the bay, I bust out my soup pot and get to work. Soup weather is my absolute favorite! I love the comfort of coming in from the cold to warm up with a steamy bowl of soup.
As I’ve mentioned before, two of four Sons are soup-adverse but bread-favorable. Unfortunately for them, when four of six people in the Comfortably Domestic house like a recipe, that recipe goes into the family meal rotation. The picky eaters have to find a way to work with dinner so that they won’t go hungry. Without playing short order cook, I try to get at least one thing on the table that appeals to everyone. Soup recipes that are hearty enough to allow my picky eaters to consume at least some of it as a dip for their crusty bread are a great compromise.
Even my picky eaters request this lighter loaded baked potato soup. Those boys eat pretty much anything with cheese and bacon on top! It may be lighter, but this soup is a hearty meal with all of the flavors of a baked potato loaded with all the fixings. I mean, what’s not to love about a soup with I made with potatoes, butter, sour cream, cheese, and bacon? I’m talking some seriously good stuff here.
How Do I lighten up a Loaded Baked Potato Soup?
As much as I love all of that deliciousness, sometimes all of it combined can feel a little too heavy. To alleviate that feeling, I made it lighter by using reduced fat dairy products, but did so without compromising taste .
My Lighter Loaded Baked Potato Soup a little more waistline friendly than a typical baked potato soup recipe. I also include instructions for preparing the recipe without gluten for my gluten free friends, as well as a time saving tip to make the recipe in half of the time.
Lighter Loaded Baked Potato Soup is the perfect compromise for a variety of appetites!
Calories
1241 cal
Fat
91 g
Carbs
46 g
Protein
58 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Kirsten Kubert
Yields 8
Lighter Loaded Baked Potato SoupA hearty, soup version of a baked potato loaded with all the fixings, made lighter while keeping all of the great flavor of butter, sour cream, cheese, scallions, and bacon. May also be made gluten free!
1 hrPrep Time
20 minCook Time
1 hr, 20 Total Time
Save Recipe
Ingredients
For the Soup:- 2 ½ lbs. baking potatoes OR 3 C. coarsely mashed potatoes (4 russets or 8 medium Yukon gold)*
- 1 Tbs. unsalted butter
- ½ C. all-purpose flour (see recipe notes for gluten free version)
- 3 C. 2% milk
- 3 C. low-sodium chicken stock
- 1 C. reduced fat sharp cheddar cheese, shredded (not fat free)
- 1 tsp. kosher salt (or more, to taste)
- ½ tsp. black pepper (or more, to taste)
- ½ C. Fat free plain Greek yogurt
For Serving:- ½ C. green onions (scallions,) thinly sliced
- 6 slices bacon, cooked and crumbled
- ¼ C. reduced fat cheddar cheese, shredded (not fat free)
Instructions
- Preheat the oven to 400 degrees F. Scrub the potatoes, pierce the skins several time, and place them directly on the oven rack. Bake the potatoes for 45 minutes to 1 hour, or until easily pierced with a fork. Transfer the baked potatoes to a wire rack to cool for 15 minutes. Carefully peel the potatoes, and discard the skins. Coarsely mash the potatoes with the butter in a medium bowl; set aside.
- Pour the milk and chicken stock into a large Dutch oven. Whisk the flour into the liquids, until smooth. Cook the milk mixture over medium heat until it becomes thick and bubbly, stirring constantly. (Between 6 to 8 minutes.)
- Add the mashed potatoes, 1 C. of the cheese, salt, and pepper to the pot, stirring until the cheese is completely melted. Whisk the sour cream into the soup, stirring until heated through. Taste the soup and adjust seasonings, if required.
- Ladle the soup into serving bowls, and garnish with scallions, more cheese, and bacon crumbles.
Notes
Recipe Notes: To make this soup gluten free, substitute ¼ C. gluten free cornstarch for the all-purpose flour. Proceed as directed in the recipe text. - *TIME SAVING TIP: To make the soup in half of the time, instead of baking the potatoes, peel them, cut into 2 inch cubes, and boil them in a stock pot of water for 10 minutes, or until soft. Drain the potatoes well, and then mash with butter according to the recipe.
7.8.1.2144https://comfortablydomestic.com/2014/10/lighter-loaded-baked-potato-soup/
Comfortably Domestic - 2016
Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 8
A hearty, soup version of a baked potato loaded with all the fixings, made lighter while keeping all of the great flavor of butter, sour cream, cheese, scallions, and bacon. May also be made gluten free!
1 hrPrep Time
20 minCook Time
1 hr, 20 Total Time
Save RecipeIngredients
- 2 ½ lbs. baking potatoes OR 3 C. coarsely mashed potatoes (4 russets or 8 medium Yukon gold)*
- 1 Tbs. unsalted butter
- ½ C. all-purpose flour (see recipe notes for gluten free version)
- 3 C. 2% milk
- 3 C. low-sodium chicken stock
- 1 C. reduced fat sharp cheddar cheese, shredded (not fat free)
- 1 tsp. kosher salt (or more, to taste)
- ½ tsp. black pepper (or more, to taste)
- ½ C. Fat free plain Greek yogurt
- ½ C. green onions (scallions,) thinly sliced
- 6 slices bacon, cooked and crumbled
- ¼ C. reduced fat cheddar cheese, shredded (not fat free)
Instructions
- Preheat the oven to 400 degrees F. Scrub the potatoes, pierce the skins several time, and place them directly on the oven rack. Bake the potatoes for 45 minutes to 1 hour, or until easily pierced with a fork. Transfer the baked potatoes to a wire rack to cool for 15 minutes. Carefully peel the potatoes, and discard the skins. Coarsely mash the potatoes with the butter in a medium bowl; set aside.
- Pour the milk and chicken stock into a large Dutch oven. Whisk the flour into the liquids, until smooth. Cook the milk mixture over medium heat until it becomes thick and bubbly, stirring constantly. (Between 6 to 8 minutes.)
- Add the mashed potatoes, 1 C. of the cheese, salt, and pepper to the pot, stirring until the cheese is completely melted. Whisk the sour cream into the soup, stirring until heated through. Taste the soup and adjust seasonings, if required.
- Ladle the soup into serving bowls, and garnish with scallions, more cheese, and bacon crumbles.
Notes
Recipe Notes: To make this soup gluten free, substitute ¼ C. gluten free cornstarch for the all-purpose flour. Proceed as directed in the recipe text. - *TIME SAVING TIP: To make the soup in half of the time, instead of baking the potatoes, peel them, cut into 2 inch cubes, and boil them in a stock pot of water for 10 minutes, or until soft. Drain the potatoes well, and then mash with butter according to the recipe.
Like this recipe? Try a few great soup recipes from my friends! Foodie with Family’s Vegetable Beef Barley Soup. Gimme Some Oven’s Cozy Autumn Wild Rice Soup or Cookie and Kate’s Quinoa Vegetable Soup.
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