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Loaded baked Potato Soup

The hearty flavour of completely loaded baked potatoes with bacon, Cheddar, sour cream, and chives served with chives is what inspired this recipe for healthy loaded baked potato soup. This potato soup can be made vegetarian by leaving out the bacon and using “no-chicken” stock. To clear the bowl, serve it with a green salad and some crusty bread.


45 mins



Nutrition Profile:


Egg Free





  • 1 tablespoon canola oil
  • 2 slices bacon, cut in half
  • ½ cup chopped onion
  • 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced
  • 4 cups reduced-sodium chicken broth
  • ½ cup reduced-fat sour cream
  • ½ cup shredded extra-sharp Cheddar cheese, divided
  • ¼ teaspoon freshly ground pepper
  • 1/4 cup snipped chives or finely chopped scallion greens


Step 1

Oil is heated in a big pot over a medium heat. Cook the bacon for 4 to 5 minutes, stirring periodically, until crisp. Leave the oil and bacon drippings in the pan and transfer to a paper towel to drain. Add the onion to the skillet and toss often for two to three minutes, or until it begins to soften. Add broth and potatoes. up to a boil. Cook the potatoes for 12 to 15 minutes, then reduce the heat to a simmer.

Step 2

Half of the potatoes should be transferred to a bowl using a slotted spoon, then mashed to a nearly smooth but somewhat lumpy consistency. Add 1/4 cup cheese, pepper, and sour cream to the mashed potatoes once they have been removed from the pan. Cook, stirring, for 1 to 2 minutes, or until the soup is thoroughly heated and the cheese has melted. Bacon bits, the remaining 1/4 cup cheese, and chives are served as garnishes (or scallion greens).

Nutrition Facts

Serving Size: 

1 3/4 cups

Per Serving:

328 calories; protein 14.1g; carbohydrates 37.5g; dietary fiber 2.7g; sugars 2.4g; fat 14.8g; saturated fat 6.1g; cholesterol 29.2mg; vitamin a iu 421.7IU; vitamin c 13.2mg; folate 38mcg; calcium 171.6mg; iron 2.2mg; magnesium 52.9mg; potassium 1023mg; sodium 400.1mg; thiamin 0.2mg.


2 starch, 1 1/2 fat, 1/2 medium-fat protein, 1/2 vegetable

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