Lighter Loaded Baked Potato Soup

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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!

Lighter Loaded Baked Potato Soup | ComfortablyDomestic.com

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 because I just love the comfort of coming in from the cold and warming 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, and I try to get at least one thing on the table that appeals to everyone without playing short order cook. Soup recipes that are hearty enough to allow my picky eaters to consume at least some of as a dip for their crusty bread are a great compromise.

Lighter Loaded Baked Potato Soup | ComfortablyDomestic.com

Lighter Loaded Baked Potato Soup is one recipe that even my picky eaters regularly request–they’ll eat pretty much anything with cheese and bacon sprinkled on top! Lighter Loaded Baked Potato 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.

As much as I love all of that deliciousness, sometimes all of it combined one dish can feel a little too heavy. To alleviate that feeling, I lightened up this recipe by using reduced fat dairy products without compromising taste .

Lighter Loaded Baked Potato Soup | ComfortablyDomestic.com

Not only is 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!

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Lighter Loaded Baked Potato Soup

http://comfortablydomestic.com

Yield 8 Servings

 

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!

Prep Time: 1 hour, Cook Time: 20 minutes, Total Time: 1 hour, 20 minutes

 

For the Soup:

2 ½ lbs. baking potatoes (OR 3 C. coarsely mashed potatoes, about 4 russets, or 8 Yukon gold—see recipe notes for a timesaving tip)

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. reduced fat sour cream (not fat free)

 

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)

 

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, 1C. 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.

Recipe Notes: To make Loaded Baked Potato Soup gluten free, substitute ¼ C. gluten free cornstarch for the all-purpose flour. Proceed as directed in the recipe text. 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.

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I have an ongoing partnership with Milk Means More – United Dairy Industry of Michigan to develop recipes using Michigan dairy products. All opinions are my own. Milk Means More represents the dedicated, hard working Michigan dairy farmers that are passionate about providing fresh, wholesome milk, cheese and yogurt for you and your family. Hug a farmer, y’all!

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