In case you haven’t heard, January has been officially declared National Soup Month. To celebrate the occasion, let’s raise our bowls and toast this comfort food that’s kid-friendly, budget-friendly, and just downright delicious!
With the temperatures in Atlanta being pretty chilly this week, it’s the perfect time to warm up with a big, steamy bowl of Loaded Baked Potato Soup. Before you stop reading because you’re sticking to your New Year’s resolution of “eating healthier”, there’s something you should know…this is a lightened up version of our old familiar favorite. By using 2% milk and reduced fat sour cream, you reduce the fat and calories of traditional Loaded Baked Potato Soup, but all of the potatoey goodness and creaminess is still right there in the bowl!
Top your Loaded Baked Potato Soup with crumbled bacon, chopped scallions, and reduced fat cheddar cheese, and you’ve got a hearty meal that your entire family will love! This Loaded Baked Potato Soup is quick and easy enough to make for a weeknight meal, but, is also elegant enough to serve at your next dinner party. Whether served in a plastic bowl (hello, Superbowl party!), or, on your fine china, this Loaded Baked Potato Soup will have your crowd cheering for more! Enjoy!
Loaded Baked Potato Soup
4 baking potatoes
2/3 cup all-purpose flour
5 cups 2% reduced fat milk
1 cup chicken broth
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
1 teaspoon salt
½ teaspoon freshly ground black pepper
Dash of nutmeg
1 cup reduced-fat sour cream
¾ cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Preheat oven to 400 degrees.
Pierce potatoes with a fork; baked at 400 degrees for 1 hour or until tender. Cool. Peel potatoes and coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk and chicken broth, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (8 to 10 minutes). Add mashed potatoes, ¾ cup cheese, salt, pepper, and nutmeg, stirring until cheese melts. Remove from heat.
Stir in sour cream and ½ cup onions. Cook over low heat for 10 minutes or until heated (do not boil). Ladle 1 ½ cups soup into each of 8 bowls. Top with remaining cheese, onions, and bacon.
Recipe adapted from Cooking Light, September 2007 issue.