Cooking Light Baked Potato Soup Recipes

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BAKED POTATO SOUP I



Baked Potato Soup I image

Thick and creamy. Uses leftover baked potatoes.

Provided by Sherry Haupt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  • In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  • Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g

FULLY LOADED BAKED POTATO SOUP



Fully Loaded Baked Potato Soup image

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  • Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  • Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  • Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  • Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  • Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

BAKED POTATO SOUP



Baked Potato Soup image

I found our favorite soup in an unexpected place-a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. -Linda Mumm, Davenport, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Steps:

  • Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.

Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1061mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.

FULLY-LOADED BAKED POTATO SOUP



Fully-Loaded Baked Potato Soup image

The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.

Provided by Kristine Skaggs Frisone

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

6 strips bacon
5 Yukon Gold potatoes, cut into eighths
½ cup butter
1 small sweet onion, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 pint half-and-half
3 (15 ounce) cans chicken broth
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon dried parsley

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
  • Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
  • Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.

Nutrition Facts : Calories 657.8 calories, Carbohydrate 30.3 g, Cholesterol 146.9 mg, Fat 51.1 g, Fiber 2.1 g, Protein 20.8 g, SaturatedFat 30.6 g, Sodium 2029.8 mg, Sugar 2 g

BAKED POTATO SOUP II



Baked Potato Soup II image

This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Provided by JW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 25m

Yield 5

Number Of Ingredients 5

⅓ cup butter
⅓ cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream

Steps:

  • Microwave potatoes until done.
  • While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
  • Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 95.4 g, Cholesterol 56.7 mg, Fat 22.5 g, Fiber 10 g, Protein 18 g, SaturatedFat 14 g, Sodium 220.5 mg, Sugar 13.3 g

LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Provided by xtal420

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
  • Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g

RESTAURANT-QUALITY BAKED POTATO SOUP



Restaurant-Quality Baked Potato Soup image

This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 16

2 potatoes
3 tablespoons margarine
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
¼ cup cornstarch
1 ½ cups instant mashed potato flakes
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon dried basil
⅛ teaspoon dried thyme
1 cup half-and-half
½ cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled
2 green onions, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
  • Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
  • Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Nutrition Facts : Calories 491.8 calories, Carbohydrate 36.3 g, Cholesterol 66.5 mg, Fat 29.2 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1418.5 mg, Sugar 3.3 g

BAKED POTATO SOUP



Baked Potato Soup image

If you like French Onion Soup you will probably like this. And this recipe is verstile. To reduce calories and fat you could use low-fat or light sour cream and a fat free or low fat cheddar cheese.

Provided by Sweetendings

Categories     Potato

Time 1h

Yield 2 qts, 4-6 serving(s)

Number Of Ingredients 11

4 ounces bacon, small dice
1 medium yellow onion, finely chopped
5 medium garlic cloves
1 medium russet potato, large dice
2 medium red potatoes, large dice
1 tablespoon red wine vinegar
2 quarts chicken stock
1 sourdough baguette, cut into1-inch pieces
1/2 cup aged cheddar cheese, shredded
1 tablespoon sour cream, for garnish
1/4 cup green onion, 3 thinly sliced, for garnish

Steps:

  • Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.
  • Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.
  • When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.
  • Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.

Nutrition Facts : Calories 502.8, Fat 24.1, SaturatedFat 9.2, Cholesterol 49.8, Sodium 1023.7, Carbohydrate 48.1, Fiber 3.6, Sugar 10.5, Protein 22.7

BAKED POTATO SOUP



Baked Potato Soup image

This is one of my favorite soups. I got this recipe from my most used cookbook. Try using turkey bacon and light/fat free ingredients for a healthier option. Cooking times does not include baking potatoes

Provided by Kaccy G.

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 potatoes, baked, peeled and cubed
4 green onions, chopped
1 1/2 cups cheddar cheese, shredded
1 (8 ounce) container sour cream
1 teaspoon salt
1 teaspoon garlic powder (optional)
1 teaspoon ground black pepper

Steps:

  • Cook bacon over medium heat until crisp. Drain, crumble and set aside.
  • In a stockpot, melt margarine over medium heat, add flour and whisk until smooth.
  • Gradually add milk, stir constantly until thickened.
  • Add cubed potatoes, onions and spices. Bring to a boil, stir frequently. Reduce heat and simmer for 10 minutes.
  • Add bacon, cheese and sour cream. Stir until cheese is melted.
  • Serve.

Nutrition Facts : Calories 933.3, Fat 69, SaturatedFat 28, Cholesterol 117.9, Sodium 1348.3, Carbohydrate 52.2, Fiber 3.9, Sugar 1.6, Protein 27.6

COOKING LIGHT BAKED POTATO SOUP RECIPE



COOKING LIGHT BAKED POTATO SOUP Recipe image

Provided by á-1459

Number Of Ingredients 9

4 baking potatoes
2/3 cup flour
6 cups skim milk
1 tsp salt
1 cup reduced fat sharp cheddar cheese, divided
½ tsp pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Steps:

  • Preheat oven to 400 degrees. Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash and discard skins. Place flour in a large pan; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring constantly until cheese melts. Stir in sour cream and ½ cup onion. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each bowl. Sprinkle each with 1 1/2 tsp cheese and 1 1/2 tsp onion and about 1 tablespoon bacon. Serve.

COOKING LIGHT LOADED POTATO SOUP



Cooking Light Loaded Potato Soup image

I made this with regular potatoes and left the skins on. I didn't use low-fat milk or reduced-fat sour cream (I don't care for either one). I did use turkey bacon instead of regular bacon (it's what I had). This is quick to prepare, and very flavorful--difficult to stop eating. Absolutely love it. Recipe courtesy of October 2010 Cooking Light

Provided by AmyZoe

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 red potatoes
2 teaspoons olive oil
1/2 cup onion, chopped
1 1/4 cups reduced-sodium fat-free 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 black pepper
3 slices bacon, halved
1/3 cup cheddar cheese, shredded
4 teaspoons green onions, thinly sliced

Steps:

  • Pierce potatoes with a fork.
  • Microwave on high 13 minutes or until tender.
  • Cut in half and cool slightly.
  • While potatoes cook, heat oil in a saucepan over medium-high heat.
  • Add onion and saute 3 minutes.
  • Add broth.
  • Combine flour and 1/2 cup milk.
  • Add to pan with 1 1/2 cups milk.
  • Bring to a boil and stir often.
  • Cook 1 minute.
  • Remove from heat and stir in sour cream, salt, and pepper.
  • Arrange bacon on a paper towel on microwave-safe plate.
  • Cover with a paper towel and microwave on high for 4 minutes.
  • Crumble bacon.
  • Discard potato skins.
  • Coarsely mash potatoes into soup.
  • Top with cheese, green onions, and bacon.

Nutrition Facts : Calories 335.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 26, Sodium 498.6, Carbohydrate 47.2, Fiber 4.2, Sugar 10.1, Protein 12.5

BAKED POTATO SOUP



Baked Potato Soup image

From "The Best of Cooking Light" cookbook. Very good, low cal recipe, and very satisfying!

Provided by bgriddle

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 lbs baking potatoes (about 4)
2/3 cup all-purpose flour
6 cups 2% low-fat milk
1 cup shredded reduced-fat sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onion, divided
6 slices bacon, cooked and crumbled

Steps:

  • Preheat oven to 400°F.
  • Pierce potatoes with a fork; bake at 400°F for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
  • Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil); ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each servings with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon.

Nutrition Facts : Calories 399.3, Fat 16.1, SaturatedFat 7.8, Cholesterol 41, Sodium 613.6, Carbohydrate 47.5, Fiber 3.1, Sugar 10.9, Protein 16.3

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From melskitchencafe.com


LIGHT LOADED POTATO SOUP - HANDLE THE HEAT
2013-10-16 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.
From handletheheat.com


LOADED POTATO SOUP RECIPE | MYRECIPES
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. Step 3.
From myrecipes.com


100+ HEALTHY SOUP RECIPES | COOKING LIGHT
Take it slow. Let chili simmer slowly—the flavors will meld as the liquid thickens, intensifying the overall taste. For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result. 8 of 109.
From cookinglight.com


LOADED BAKED POTATO SOUP - KITCHEN MEETS GIRL
2012-10-23 Heat oil in a large stockpot or dutch oven and saute onion for 5 minutes. Add garlic and cook for another 2 minutes. Add potatoes, broth and water, and bring to a boil. Reduce heat to medium and cook about 20 minutes, or until potatoes are tender. Remove 2 cups of potatoes and set aside.
From kitchenmeetsgirl.com


LIGHT AND LOADED BAKED POTATO SOUP | MICHIGAN POTATOES
Preparation. Preheat oven to 425 degrees F. Fill large pot with potatoes and salted water. Bring to a boil over high heat and cook until potatoes are fork tender, about 15 minutes. When potatoes have finished cooking, drain water and set potatoes aside in bowl or colander. While potatoes are cooking, line rimmed baking sheet with parchment paper.
From mipotato.com


COOKING LIGHT BAKED POTATO SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


LIGHT BAKED POTATO SOUP RECIPE
Free Recipe Light Baked Potato Soup. Recipe Type: S Recipes Recipe Preparation: bake Cooking Temperature: Recipe Serves: 6. Ingredients for Light Baked Potato Soup Recipe. 4 lg Baking potatoes 6 tb Cornstarch 8 c Skim milk 2 tb Olive oil 4 Green onions; chopped 1 c Light sour cream 1 c Canadian bacon; cooked 5 oz Lowfat cheddar cheese;-grated Salt and pepper. Light Baked Potato Soup ...
From free-recipes.co.uk


SLOW COOKER, EASY BAKED POTATO SOUP
Chicken bouillon and ranch dressing mix are the secret weapons in this slow cooker recipe for baked potato soup.
From rainbow.freemath.ch


LIGHT BAKED POTATO SOUP - COOKING UP HAPPINESS
2014-09-29 But while this soup is usually heavier (and made with heavy cream), I decided to make a light baked potato soup recipe. This also has that parmesan that was suggested to me a long time ago, with a hint of cheddar as well. Now you can enjoy a hearty, creamy and delicious baked potato soup, but without the guilt. Ingredients: 3 russet potatoes (peeled and cubed) 3 tbsp. unsalted butter 3 tbsp ...
From cookinguphappiness.com


20 BAKED POTATO SOUP RECIPE IDEAS IN 2022 - PINTEREST.COM
May 7, 2022 - Explore Sharon Carter's board "Baked potato soup recipe" on Pinterest. See more ideas about baked potato soup recipe, baked potato soup, potato soup recipe.
From pinterest.com


HEALTHY POTATO RECIPES | COOKING LIGHT
Credit: Photo: Ellen Silverman. View Recipe: Fontina-Stuffed Potato Skins. Bake potatoes up to two days ahead, and fill with stuffing. Cover and refrigerate. Before serving, let them stand at room temperature for 30 minutes, sprinkle with Parmigiano-Reggiano, and bake.
From cookinglight.com


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