Potatoes: Swap Russets for Yukon Gold potatoes.
Cauliflower: Use 3 ½ cups of frozen cauliflower or 16 ounces of riced cauliflower.
Not a fan of sour cream? Substitute Greek yogurt.
Reduced Sodium: Use low-sodium broth and limit the amount of added salt.
Vegetarian Potato Soup: Omit the bacon and top the soup with chopped broccoli.
No immersion blender? Transfer the soup in batches to a regular blender. Remove the plastic cap, and put a towel over the top to let the steam escape while pureeing.
Chunky Potato Soup: Don’t puree the soup all the way if you prefer more texture. You could also skip the immersion blender and use a potato masher for bigger chunks.
What to Serve with Loaded Baked Potato Soup
This healthy baked potato soup is a complete meal in one since it’s packed with veggies and protein. You could serve it with a piece of bread or crackers or a simple green salad. If you want it as a side dish, pair it with roasted chicken or pork with broccolini or Brussels sprouts on the side.
How to Freeze Baked Potato Soup
Creamy loaded baked potato soup is an excellent make-ahead meal since it freezes well. I like to store the soup in small single-serving containers in the freezer for up to three months. When you’re ready, thaw the soup in the refrigerator, and microwave or heat on the stove until warm.
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