Light Loaded Potato Soup

Yield: 4 servings

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....

23 Responses to “Light Loaded Potato Soup”

  1. #
    Gerry @ Foodness Gracious — October 16, 2013 at 9:12 am

    Really, who doesn’t like potato soup? I love it and as my workout times wind down 😉 a light version could be just what I need!!

  2. #
    Jessica @ A Kitchen Addiction — October 16, 2013 at 12:38 pm

    There isn’t much better than a loaded baked potato soup! Love that you lightened it up!

  3. #
    Chung-Ah | Damn Delicious — October 16, 2013 at 1:35 pm

    I just recently posted a potato soup but your lightened version will definitely help keep my skinny jeans fitting!

    • #
      Tessa — October 16, 2013 at 3:43 pm

      Great minds 😉

  4. #
    Samantha — October 16, 2013 at 3:04 pm

    I’ve made the original recipe of this soup probably 50 times or more over the past 3 years. Maybe even more. It’s a staple recipe for me, and I’m so happy to see that you’ve further simplified it. I have always hated having to scoop boiling hot potato out of the skins… I think peeling and cubing them will go so much faster and won’t burn my hands! Thanks for this update – it’s much appreciated!

    • #
      Tessa — October 16, 2013 at 3:43 pm

      I hated that too!! Glad I could help a fellow potato soup lover out 🙂

  5. #
    sally @ sallys baking addiction — October 16, 2013 at 3:23 pm

    You are adorable. I simply loved watching you make this soup! It looks amazing. I love potato soup, but have never had the “loaded” kind. Seriously must try one chilly evening!

    • #
      Tessa — October 16, 2013 at 3:42 pm

      Thank you so much Sally!!

  6. #
    Joanne T Ferguson — October 16, 2013 at 5:47 pm

    G’day! Your soup looks very warm and welcoming Tessa, true!
    Is just brekkie here, but I could go for a bowl of this right now…great photos too!
    Cheers! Joanne

  7. #
    [email protected] — October 17, 2013 at 7:22 am

    yum, yum….what better way to enjoy the Autumn cooler weather. This is going to be dinner today!

  8. #
    T. — October 17, 2013 at 2:48 pm

    Just curious why you decided to peel the potatoes. I’ve always left mine unpeeled. Just a personal preference?

  9. #
    The Foodarian — October 20, 2013 at 7:22 am

    I love potato soup (in fact potato anything, except chips!) but I always seem to make potato and leek soup, must try this soon, thanks.

  10. #
    Krista — November 4, 2013 at 6:12 pm

    I made this tonight for dinner with a few changes and it was SO delicious. I’ve never made nor eaten a potato soup and this one really set the bar high. I used unsweetened coconut milk beverage, 2% Fage Greek yogurt, turkey bacon, and shredded Mexican blend cheese. It truly was like eating a bowl of the best loaded mashed/baked potato.

  11. #
    Kathy E. — November 16, 2013 at 6:26 pm

    This is a fantastic recipe! I’ve made it twice in the past 2 weeks (the second time by request). It is easy enough to get on the table in 30 minutes from start to finish. I used skim milk and low-fat sour cream and cheese. It does tend to thicken up after being refrigerated, but a splash or two of milk helps to bring back the desired soup consistency. Super good!

  12. #
    Alexandra — November 27, 2013 at 10:30 am

    making a pot right now! Except I always sautee the onions in the bacon fat instead of using oil. The flavour is AH-mazing and I just tell myself the calories in bacon fat are the same as the oil…. This soup rivals the local BBQ joint’s famous recipe!

  13. #
    Blake — January 4, 2014 at 4:10 pm

    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 🙂

  14. #
    Kristen — January 27, 2014 at 2:53 pm

    This looks fantastic! I plan to make this. Will russet potatoes work fine? Or do I need red potatoes?

    • #
      Tessa — January 27, 2014 at 10:05 pm

      They should work just fine! Just make sure to cook until they’re tender.

  15. #
    Sue — September 21, 2014 at 4:34 pm

    Just made this–turned out great! It was easy to prepare and I had all the ingredients on hand.

  16. #
    Ashley Black — December 9, 2014 at 1:02 pm

    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 ^_^

  17. #
    Erica — December 20, 2015 at 6:39 pm

    It says 2 cups of milk divided. Did I miss when to add the second cup of milk??

  18. #
    Michelle — March 22, 2017 at 7:57 am

    Do you happen to know how many calories this is?

  19. #
    hi — May 5, 2017 at 2:41 am

    what can i use fresh cream instead of sour cream and can i omit the bacon ?

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!


As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join the Baking Challenge!  Learn More