This healthy loaded baked potato soup recipe

Loaded baked potato soup is a hearty and comforting dish that is perfect for a cozy night in. This soup is rich and creamy, with the flavors of a loaded baked potato, including bacon, cheddar cheese, and green onions. It’s a satisfying meal that is sure to warm you up from the inside out.

To make loaded baked potato soup, start by cooking bacon in a large pot until it is crispy. Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot. Add diced onions and garlic to the pot and cook until they are soft and translucent.

Next, add flour to the pot and cook, stirring constantly, for about a minute to create a roux. Gradually whisk in chicken or vegetable broth and milk, stirring until the mixture is smooth and thickened.

Add diced potatoes to the pot and bring the mixture to a simmer. Cook the soup, stirring occasionally, until the potatoes are tender, about 15-20 minutes. Use a potato masher to mash some of the potatoes in the pot, which will help thicken the soup.

Stir in sour cream, shredded cheddar cheese, and chopped green onions until the cheese is melted and the soup is creamy. Season the soup with salt and pepper, to taste.

To serve, ladle the soup into bowls and top with crumbled bacon, additional shredded cheddar cheese, and chopped green onions. You can also add a dollop of sour cream for extra creaminess.

Loaded baked potato soup is a delicious and satisfying meal that is sure to please the whole family. Serve it with crusty bread or a side salad for a complete and comforting dinner.

This healthy loaded baked potato soup recipe is comforting, delicious, and so easy to make!

PREP TIME:10minutes mins
COOK TIME:10minutes mins
TOTAL TIME:20minutes mins
YIELD: 5 servings
COURSE: Dinner, Lunch, Soup
CUISINE: American


  • 2 medium russet potatoes (washed and dried)
  • 1 small head cauliflower (3 1/2 cups or 16 ounces, stem removed cut into florets)
  • 1 1/2 cups chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • kosher salt and freshly cracked black pepper (to taste)
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives (divided)
  • 3 slices center cut bacon (cooked and crumbled (you can use turkey bacon if you prefer))


Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender.

Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.

On medium heat, add chicken broth, milk, potatoes and bring to a boil.

Use an immersion blender to puree until smooth.

Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl.

Top each serving with 2 tbsp cheese, remaining chives, and bacon.



Serving: 1cup, Calories: 200kcal, Carbohydrates: 23g, Protein: 14g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 323mg, Fiber: 3.5g, Sugar: 6g


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