Tessa’s Recipe Rundown
Taste: This soup tastes exactly like a loaded baked potato with the sour cream, green onion, cheddar, and bacon. So delish.
Texture: The soup is surprisingly thick and creamy for having no heavy cream (use 1% milk instead). I love the chunks of potatoes and you can’t beat the cheese and bacon on top.
Ease: Watch the video to see how simple this soup is!
Appearance: Love the texture and color the toppings add.
Pros: Simple, light, and flavorful. Perfect for a cool day.
Cons: None.
Would I make this again? I’ve made this many times before.
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Back in 2010, during the early years of Handle the Heat, I posted a recipe for light loaded potato soup that became one of my most popular recipes to date. I’ve since changed the recipe up slightly to streamline the soup making process and I wanted to share it with you in the form of a video! I have to tell you, though, a lot of work and frustration went into creating everything for this post. Much to my dismay, something happened to the video and photo files I uploaded to my computer for this soup and I lost half of everything. I had to re-film parts of this video and re-shoot some pictures. Of course this all happened moments before my site went down. I ended up spending almost 45 minutes on the phone with my host trying to get the site back up and running at nearly midnight. No fun AT ALL. Thankfully I worked everything out and am here to share with you this recipe on time for my usual Wednesday video. Yay! Watch the video, I think it will inspire you to make this soup. It’s ultra rich, tasty, and comforting!
Light Loaded Potato Soup
Ingredients
- 4 (6-ounce) red potatoes, peeled and diced into cubes
- 2 teaspoons canola oil
- 1 large onion, finely chopped
- 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 crisp cooked bacon, crumbled
- 1/3 cup shredded sharp cheddar cheese (1 1/2 ounces)
- 2 green onions, thinly sliced
Instructions
- Heat the oil in a Dutch oven or large heavy bottomed saucepan over medium-high heat. Add the onion and cook for 3 minutes. Add the broth and the potatoes. Bring to a simmer. Cook the potatoes, covered, until they are fork tender, about 15 minutes.
- Combine the flour and the milk in a large measuring cup. Bring to a boil, stirring often, being careful to not let the milk boil over. Cook for 1 minute. Coarsely mash potatoes into soup using a potato masher. For a smoother texture, use an immersion blender to blend the soup. Remove from heat and stir in sour cream, salt, and pepper.
- Ladle the soup into four bowls and top with the bacon, cheese, and green onions.
I’ve made this a few times, but never have figured out the milk part. It calls for milk (halved) with flour and heated but the recipe doesn’t say when you add the milk
Super yummy and so easy! My daughter ate it and she’s so picky! I will make this again!
It is soooo easy and delicious. No adaptations required!
Ditto Erica, why is the milk divided? And divided into what?
what can i use fresh cream instead of sour cream and can i omit the bacon ?
Do you happen to know how many calories this is?
It says 2 cups of milk divided. Did I miss when to add the second cup of milk??
So I’ve been watching alot of your videos on YouTube and decided to try this recipe at work. It was super easy and the kids loved it!! They even went for seconds! Thank you for sharing ^_^
Just made this–turned out great! It was easy to prepare and I had all the ingredients on hand.
This looks fantastic! I plan to make this. Will russet potatoes work fine? Or do I need red potatoes?
They should work just fine! Just make sure to cook until they’re tender.
YUM! This was my first time making Potato soup and lord its so good I burnt my mouth eating it haha!! SO glad I made this thank you 🙂