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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


  • 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


  • 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.