TASTY LOADED BAKED POTATO SOUP RECIPES

Name: Loaded Baked Potato Soup Recipe by Tasty
Yield: 6 servings
Cuisine: American
Ingredients: 4 lb russet potato, washed; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon pepper; 1 onion, diced; 3 cloves garlic; 3 tablespoons butter; ¼ cup flour; 2 ½ cups chicken broth; 8 oz cream cheese; shredded cheese; bacon, diced; fresh chive, chopped

LOADED BAKED POTATO SOUP RECIPE BY TASTY

Loaded Baked Potato Soup Recipe by Tasty image

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Provided by Pierce Abernathy

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 lb russet potato, washed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
1 onion, diced
3 cloves garlic
3 tablespoons butter
¼ cup flour
2 ½ cups chicken broth
8 oz cream cheese
shredded cheese
bacon, diced
fresh chive, chopped

Steps:

Preheat your oven to 425˚F (220˚C).
On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
Bake in preheated oven for 40-50 minutes.
Once cooled, peel and mash potatoes, and set aside.
Heat oil in large pot over a medium-high heat.
Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
Add butter and melt.
Bring in flour and stir until mixture is lightly browned.
Add in the chicken broth and cream cheese. Stir until fully incorporated
Add in the mashed potatoes and combine.
Season with salt and pepper.
Garnish bowl with shredded cheese, bacon, and chives.
Enjoy!

Nutrition Facts : Calories 755 calories, CarbohydrateContent 90 grams, FatContent 40 grams, FiberContent 6 grams, ProteinContent 9 grams, SugarContent 9 grams

LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE

Lightened Up Loaded Baked Potato Soup - Skinnytaste image

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

Provided by Gina

Categories Dinner Lunch Soup

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 9

Ingredients

2 medium russet potatoes (washed and dried)
1 small head of cauliflower (3 1/2 cups or 16 ounces, stem removed cut into florets)
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives (divided)
3 slices bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Steps:

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.

Nutrition Facts : ServingSize 1 cup, Calories 200 kcal, CarbohydrateContent 23 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 17 mg, SodiumContent 323 mg, FiberContent 3.5 g, SugarContent 6 g

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