Monday, September 19, 2011

Loaded Baked Potato Soup

With the temperatures creeping into the 60's this past week I found myself thinking of hearty, warm soup for dinner.

Last year I came across a recipe for baked potato soup. I decided to tweak it a little to make it as healthy as I could without compromising the taste. Well, I am happy to report that my family adores this soup.

This post is dedicated to my mom's friend, Brenda, who had some amazing potato soup this past weekend at a famous restaurant in her hometown. I challenge her and all of you to make this healthier version of Baked Potato Soup, you will not be disappointed.

Loaded Baked Potato Soup


6 small baking potatoes (about 2-3 pounds)
2 tbsp butter or substitute
2/3 cup of all-purpose flour (exact measurement leveled)
6 cups of skim milk or alternative
4 oz sharp or mild cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/4-1/2 tsp paprika
4 oz of fat-free sour cream
4 oz of plain greek style yogurt
1 cup of chopped green onions (I did not give these to the kids)
8-10 slices of bacon, cooked and chopped

Wash and place potatoes in microwave until you can pierce a fork through them. Set them aside to cool.

Melt butter in a large pot. Add flour whisking to combine. Slowly add milk, whisking to reduce lumps. Once combined cook on medium for about 8 mins. You will need to stir to prevent sticking. Since we are using skim milk it will not thicken as needed until we add the remaining ingredients.

Peel and mash potatoes. Add potatoes, cheese, salt, pepper, and paprika. Stir until cheese is melted.

Remove pot from heat and add sour cream and greek yogurt until combined. Return to heat on low for about 10-12 mins.

Place in soup bowls and serve with green onions and bacon. I left the onions off for the kids.


*If you are really creative you could make bread bowls to serve the soup. Due to time restraints I only made homemade rolls.


Anonymous said...

too all the ladies out there, make this for your husbands and include lots of bacon on top!