Skinnier Loaded Baked Potato Soup Recipes

LOADED BAKED POTATO SOUP

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.

SKINNY LOADED BAKED POTATO SOUP

Steps:

• Puree onion and celery in a food processor and set aside.
• Preheat a large stock pot over medium-medium high heat, spritz with olive oil spray, add bacon, and cook until the fat has rendered out and it is brown and crispy, about 3-5 minutes. Remove with a slotted spoon and transfer to a paper towel lined plate. Set aside.
• Pour the majority of the remaining bacon grease into a grease keeper or bowl lined with aluminum foil, reserving about 1 tsp in the pot for the veggies. Add the onion and celery puree and cook for 2-3 minutes or until it starts to slightly brown. Add the salt, pepper, and garlic and cook for another 2-3 minutes.
• Slowly stir in the stock then add the thyme leaves and bring to a boil. Lower heat to medium, gently drop in the potatoes and simmer for 18-20 minutes or until they are fork tender. Reduce heat to low.
• Leave the soup as is or do what I did and mash the potatoes just a bit so you will have both a chunky and smooth soup.
• Right before you are ready to serve, stir in the half and half then let everyone garnish their own bowls with shredded cheddar, sour cream, chives, and the reserved bacon bits.
• Enjoy!

SKINNIER LOADED BAKED POTATO SOUP

Steps:

• Boil peeled and cut potatoes and cauliflower with salted water or chicken broth in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, two bouillon cubes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
• Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.