Baked Potato Soup
With all these snowstorms even having the Northeast figured it was a great time to share a favorite winter recipe of mine. I’m big fan of baked potato soup. It is just so creamy and delicious but can have a lot of bad for you ingredients. My recipe lets me cut down on some of the bad fats and make the soup little lighter so I don’t feel guilty eating.
Baked Potato Soup Ingredients
- 6 whole Small Russet Potatoes, Peeled And Diced
- 1 tablespoon minced garlic
- 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 and a pinch of salt
- 1/4 teaspoon freshly ground black pepper
- 2 cooked crumbed pieces of bacon
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Baked Potato Soup Directions
Wash potatoes. Pierce potatoes with a fork. Microwave potatoes for 13 minutes on high. As potato cooks, heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add chicken broth. Combine flour and 1/2 cup milk. Add milk and flour mixture to pot. Add in 1 1/2 cups milk at the same time. Bring to a boil, stirring often. Cook for 1 minute. Remove from heat. Stir in sour cream, salt, and pepper. Peel and discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Baked Potato Soup
Pin Recipe Print RecipeIngredients
- 6 whole Small Russet Potatoes Peeled And Diced
- 1 tablespoon minced garlic
- 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 and a pinch of salt
- 1/4 teaspoon freshly ground black pepper
- 2 cooked crumbed pieces of bacon
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Instructions
- Wash potatoes. Pierce potatoes with a fork. Microwave potatoes for 13 minutes on high. As potato cooks, heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add chicken broth. Combine flour and 1/2 cup milk. Add milk and flour mixture to pot. Add in 1 1/2 cups milk at the same time. Bring to a boil, stirring often. Cook for 1 minute. Remove from heat. Stir in sour cream, salt, and pepper. Peel and discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Join the newsletter
Subscribe to get our latest content by email.
This post may contain affiliate links. Please read my disclosure policy here
Leave a Reply