I was so impressed with how good this soup was. The picture definitely doesn't do it justice. I am planning on making it again in the next few days so I will attempt to get a better shot of it. This is a recipe adapted from Cooking Light magazine and it was so flavorful I could not tell it was lightened up at all.
We left off the bacon and I forgot to get the scallions for the topping but it was still delicious. I am going to try and substitute plain Greek yogurt for the reduced fat sour cream next time and see if it is still as good.
Here is the easy recipe.
Loaded Baked Potato Soup adapted from Cooking Light
- 24 oz of red or gold potatoes, I just used a bag of the microwavable ones
- 2 teaspoons of olive oil
- 1/2 cup chopped onion
- 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 sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved (for topping)
- shredded cheddar cheese (for topping)
- 4 teaspoons thinly sliced green onions (for topping)
1) Pierce potatoes with a fork. Microwave on HIGH until tender. Let cool slightly and cut into bite sized pieces.
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) Return to heat and stir in potatoes. Cook until thickened. Top with bacon, cheese and scallions as desired.