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This healthy loaded baked potato soup recipe is reassuring, delicious, and really easy to make! Made with hidden veggies!

Loaded Baked Potato Soup

This baked potato soup has every little thing you like a couple of baked potato – sour cream, cheddar, bacon, and chives, at a fraction of the calories. The key to slimming it down is swapping a part of the potatoes with cauliflower – you may’t even tell! Your whole family will love this creamy homemade soup. Plus, it cooks quickly. When you prep the potatoes and cauliflower, the soup is prepared in 20 minutes. In the event you love potato soup, do that Potato Leek Soup, Kale Potato Soup with Turkey Sausage, and Broccoli Cheese Potato Soup.

This easy loaded baked potato soup has been one in every of my hottest soup recipes since I first shared it in 2011. A reader even commented that it was a “warm bowl of awesomeness,” and I definitely agree! It’s one of the best baked potato soup recipe. And bonus points – it’s kid-friendly, too. It will be perfect to pack in a thermos for a hot school lunch.

A few years ago, I received a request to make over traditional baked potato soup (you actually prefer to challenge me, don’t you!), and I used to be a bit of stumped on how one can tackle it. With potatoes, sour cream, cheese, and bacon, the challenge was how one can make it light.

I knew I had to cover a vegetable on this soup to bulk it up without extra calories. My first attempt was parsnips, but the flavour was too overwhelming. Knowing how much you all love my creamy cauliflower puree recipe, I attempted cauliflower next, and it was a winner. It looks like you’re eating a loaded baked potato without all of the guilt.

Loaded Baked Potato Soup Ingredients

• Potatoes: Wash and dry two medium russet potatoes weighing about nine ounces each.
• Cauliflower: Remove the stem from a small cauliflower head and cut into florets. It is best to find yourself with about 3 ½ cups.
• Broth: Use fat-free chicken broth or stock.
• Milk: I take advantage of 1% milk for creaminess without the additional fat.
• Sour Cream: You’ll need a half cup of sunshine sour cream.
• Salt and Pepper to season the baked potato soup to taste
• Toppings: Reduced-fat shredded cheddar cheese, chopped fresh chives, cooked and crumbled bacon

How Do You Make a Creamy Baked Potato Soup?

1. Potatoes: Pierce the potatoes with a fork and microwave for five minutes. Turn them over and cook for one more three to 5 minutes until tender. You may as well bake them within the oven at 400°F for an hour. After they’re cool, peel the potatoes.
2. Cauliflower: While the potatoes cook, steam the cauliflower with water in a big, covered pot. Once ready, drain the water and return the cauliflower to the pot.
3. Boil: With the pot on medium heat, add the chicken broth, milk, and potatoes and convey to a boil.
4. Mix: Puree the soup until smooth with an immersion blender.
5. Simmer: Add the sour cream, half of the chives, salt, and pepper, and cook on low for five to 10 minutes, stirring occasionally.
6. Serve: Remove the pot from the warmth, and ladle a cup of soup into each bowl. Top each with two tablespoons of cheese, the remaining chives, and crumbled bacon.

Variations

• Potatoes: Swap Russets for Yukon Gold potatoes.
• Cauliflower: Use 3 ½ cups of frozen cauliflower or 16 ounces of riced cauliflower.
• Not a fan of sour cream? Substitute Greek yogurt.
• Reduced Sodium: Use low-sodium broth and limit the quantity of added salt.
• Vegetarian Potato Soup: Omit the bacon and top the soup with chopped broccoli.
• No immersion blender? Transfer the soup in batches to an everyday blender. Remove the plastic cap, and put a towel excessive to let the steam escape while pureeing.
• Chunky Potato Soup: Don’t puree the soup all the best way if you happen to prefer more texture. You might also skip the immersion blender and use a potato masher for larger chunks.

What to Serve with Loaded Baked Potato Soup

This healthy baked potato soup is an entire meal in a single because it’s full of veggies and protein. You might serve it with a bit of bread or crackers or a straightforward green salad. In the event you want it as a side dish, pair it with roasted chicken or pork with broccolini or Brussels sprouts on the side.

Find out how to Freeze Baked Potato Soup

Creamy loaded baked potato soup is a wonderful make-ahead meal because it freezes well. I prefer to store the soup in small single-serving containers within the freezer for up to 3 months. If you’re ready, thaw the soup within the refrigerator, and microwave or heat on the stove until warm.

More Potato Soup Recipes You’ll Love!

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Yield: 5 servings

Serving Size: 1 cup

• Pierce potatoes with a fork; microwave on high for five minutes turn over and microwave one other 3 – 5 minutes, until tender. Or if you happen to prefer to make use of your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.

• Meanwhile, steam cauliflower with water in a big covered pot until tender. Drain and return to pot.

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

• Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low one other 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.

Last Step:

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