Dinner
Loaded Baked Potato Soup
Creamy russet potatoes and cauliflower blend into a velvety base that tastes rich and comforting, with light sour cream adding a gentle tang. Each spoonful finishes with sharp cheddar, smoky bacon, and fresh chives for all the flavors of a loaded baked potato in every warm, satisfying bite.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 5
Nutrition per Serving
- Calories
- 200
- Protein
- 14g
- Carbs
- 23g
- Fat
- 7g
- Fiber
- 4g
- Sugar
- 6g
- Sodium
- 323mg
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 cup chicken broth
- 1 1/2 cup 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))
Instructions
- 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.