November 20, 2012: Recipe Redux! Click here to see Loaded Baked Potato Soup: Redux with new photos and an updated recipe.
I saw this recipe floating around some of the blogs I frequent, and it was supposedly in the last issue of Cooking Light. Until this past week, I hadn’t gotten an issue since I moved in late August. Address changes are lame! I totally missed the issue with this awesome soup. Thankfully, I knew just where to go. As soon as I heard of this soup, I knew I would love it, so I went to Cooking Light’s website to get the goods. And it was good. You’ll love it!
You’ll need: red potatoes (24 oz. worth—Yukon gold potatoes would also be delicious), onion, sour cream, chicken broth, olive oil, milk, and cheddar cheese, green onions, and bacon for the top.
First, poke your potatoes with a fork all over and microwave them for 10 to 13 minutes. Mine only took 10 because they were small. When they’re done, let them cool for a couple of minutes, then cut them in half so they’re easier to mash. The original recipe says to discard the skins, but honestly, I love the skins—plus, that’s where all the nutrients and fiber are! And yes, my lens cap is on my cutting board. Doesn’t everyone put them there?
While your potatoes are microwaving, heat your oil over medium-high heat, then add your onions and saute for 3 minutes or until they’re slightly softened.
Now add in your chicken broth.
Add your 3 Tablespoons of flour to a half a cup of milk and whisk until combined.
Add the milk and flour mixture to your broth mixture along with the rest of your milk. Bring this to a boil, stirring frequently, then cook for an additional minute.
Then add in your sour cream.
Dump in your potatoes, then mash ‘em!
I left a good amount of lumpiness in because I just think it’s better that way, but you’re more than welcome to mash as much as you want.
At some point during this, microwave your bacon slices on a paper towel for about 4 minutes until they’re really crispy. Then just crumble ‘em up.
Then serve with cheese, green onions, and bacon crumbles on top.
This stuff was so yummy. Comfort food done light! I had to stop myself from eating seconds just so I could have leftovers for lunch the next day (and for the record, it’s just as good half-cold from the crappy work microwave). My boyfriend definitely had seconds and didn’t believe it was light. So good. You can easily make this vegetarian too by leaving off the bacon and using veggie broth instead of chicken broth.
You should definitely make this in your near future. Like…tomorrow. Do it!
Loaded Baked Potato Soup
Adapted from Cooking Light
Serves 4 (1 1/4 cups soup)
- 24 oz. red potatoes
- 2 teaspoons olive oil
- 1/2 cup onion, chopped
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat or fat-free sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved (use low-sodium and/or center cut if possible)
- 1/3 cup shredded low-fat cheddar cheese
- 4 teaspoons thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
From original recipe
Fat: 11.1g (sat 5.2g,mono 4.5g,poly 0.8g)