Lightened Loaded Potato Soup


This recipe seems to have taken the blogging world by storm. When I saw the recipe in this month’s issue of Cooking Light magazine I added it to my weekly menu immediately. Then I realized I wasn’t the first one to make it (“oh yeah… this isa nationally published magazine”). I kept stumbling upon other wonderful food blogs who also added this recipe to their weekly menus. It’s no wonder why so many people wanted to make this soup and share it with the internet. It’s good. And easy. It also doesn’t make you feel like you just chugged a gallon of cream. And it has bacon. There’s something very comforting and romantic about whipping up a bowl of homemade soup to sip as the weather outside gets progressively cooler.On a side note, does anyone else ever accidentally type “soap” instead of “soup”? Good thing I proof read. Oops x 100.

Recipe Rundown
Taste: Rich. Surprisingly rich. Sharp and salty with an onion-y bite thanks to the delicious garnishes.
Texture: Creamy, chunky, crispy. Who doesn’t love potato in their soup? Also, what is better than crisp, crumbled bacon? Mmmm.
Ease: I made almost the entire recipe while on the phone with (relatively) no mistakes.
Appearance: The garnishes really add vibrant color and texture. I forgot to add a sprinkling of freshly cracked black pepper on top of my bowl which would have added some additional speckles of texture.
Pros: Non-guilt-inducing, delicious, perfect for an easy lunch or dinner at home (just add a salad and maybe a hunk of crusty bread with butter).
Cons: None, really.
Would I make this again? Yes.

Loaded Potato Soup

Yield: 4 servings


4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 cups lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions


1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.

From Cooking Light October 2010