Loaded “Baked Potato” Soup

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Loaded baked potato soup, comfort food for the cooler that is on it’s way.

It is getting to be that time of year when I love to make and eat soup. I can eat soup anytime, but as the weather gets cooler in Minnesota I start looking forward to a hot bowl of soup. It really doesn’t matter what time of the day it is lunch or dinner or maybe both; I just love a good bowl of soup.

One of my all time favorites is cream of potato. I like to make a potato soup with a white sauce and lots of potatoes. The only trouble with this soup it is time-consuming to make the white sauce, cook the potatoes, cool the potatoes….

So when I found a recipe for potato soup that didn’t take hours to make, I was very excited. I decided that I had to make it as soon as possible. The recipe was found in a Kraft food & family magazine.

So the other night I rushed home from work and excitedly started making a batch of Loaded “Bake Potato” Soup. I did tweak the recipe a little. The recipe called for only 2 medium potatoes and I add a couple more potatoes. Also, the recipe called for green onions which I didn’t have, so I chopped some yellow onions and cooked them along with the soup.

Loaded "Baked Potato" Soup

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Course: Soup

Cuisine: American

Keyword: Loaded baked potato soup, baked potato soup

Servings: 4 servings

Author: Dawn Yucuis

Ingredients

• 2 medium baking potatoes unpeeled (I used 4 medium)
• 1 can [14 1/2 oz.] fat-free reduced-sodium chicken broth
• 1 cup of milk
• 3 slices Bacon cooked crumbled and divided
• 3/4 cup Shredded Cheddar Cheese divided
• 2 tablespoon sliced green onions divided

Instructions

• Pierce potatoes; microwave on HIGH 5 minutes, turning over after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth, and milk in a large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher.
• Reserve 2 tablespoons each of the bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remain bacon, cheese, and onions to soup.
• Serve topped with reserved bacon, cheese, and onions.

Note: This soup was good, but I do enjoy my potato soup that I make with the white sauce and cook on the stove. I find that the soup that has the white sauce is creamier and a little more enjoyable. I will make the Loaded “Baked Potato” Soup again when time is a factor. Enjoy!