This easy loaded baked potato soup has been one of my most popular soup recipes since I first shared it in 2011. A reader even commented that it was a “warm bowl of awesomeness,” and I definitely agree! It’s the best baked potato soup recipe. And bonus points – it’s kid-friendly, too. It would be perfect to pack in a thermos for a hot school lunch.
Many years ago, I received a request to make over traditional baked potato soup (you really like to challenge me, don’t you!), and I was a little stumped on how to tackle it. With potatoes, sour cream, cheese, and bacon, the challenge was how to make it light.
I knew I had to hide a vegetable in this soup to bulk it up without extra calories. My first attempt was parsnips, but the flavor was too overwhelming. Knowing how much you all love my creamy cauliflower puree recipe, I tried cauliflower next, and it was a winner. It feels like you’re eating a loaded baked potato without all the guilt.
Loaded Baked Potato Soup Ingredients
Potatoes: Wash and dry two medium russet potatoes weighing about nine ounces each.
Cauliflower: Remove the stem from a small cauliflower head and cut into florets. You should end up with about 3 ½ cups.
Broth: Use fat-free chicken broth or stock.
Milk: I use 1% milk for creaminess without the extra fat.
Sour Cream: You’ll need a half cup of light sour cream.
Salt and Pepper to season the baked potato soup to taste
Toppings: Reduced-fat shredded cheddar cheese, chopped fresh chives, cooked and crumbled bacon
How Do You Make a Creamy Baked Potato Soup?
Potatoes: Pierce the potatoes with a fork and microwave for five minutes. Turn them over and cook for another three to five minutes until tender. You can also bake them in the oven at 400°F for an hour. When they’re cool, peel the potatoes.
Cauliflower: While the potatoes cook, steam the cauliflower with water in a large, covered pot. Once ready, drain the water and return the cauliflower to the pot.
Boil: With the pot on medium heat, add the chicken broth, milk, and potatoes and bring to a boil.
Blend: Puree the soup until smooth with an immersion blender.
Simmer: Add the sour cream, half of the chives, salt, and pepper, and cook on low for five to 10 minutes, stirring occasionally.
Serve: Remove the pot from the heat, and ladle a cup of soup into each bowl. Top each one with two tablespoons of cheese, the remaining chives, and crumbled bacon.
Variations
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