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4.7 from 324 votes

Loaded Baked Potato Soup

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5 servings
Calories: 200 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 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 lices center cut bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  4. 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.
  5. Remove from heat. Ladle 1 cup soup into each bowl.
  6. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Nutrition Information

Serving 1cup Calories 200kcal (10%) Carbohydrates 23g (8%) Protein 14g (28%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 17mg (6%) Sodium 323mg (13%) Fiber 3.5g (14%) Sugar 6g (12%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 200

% Daily Value*

Serving 1cup
Calories 200kcal 10%
Carbohydrates 23g 8%
Protein 14g 28%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 323mg 13%
Fiber 3.5g 14%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.