Light Baked Potato Soup

Baked Potato Soup

Do you ever have those moments when you’re eating at a restaurant and you’re really enjoying whatever is in front of you…

Then, you think to yourself, “Aha!  Why don’t I try making this at home?!?”

Gotta love those glass-shattering moments when you recognize the possibilities of what you can do in your own kitchen, right?

Well, that was the case for me and this Light Baked Potato Soup.  Dustin and I are big fans of baked potato soup and often order it at restaurants.

I mean, what’s not to love?  You have tender baked potatoes, creamy cheddar cheese, crunchy bacon pieces, crisp sliced green onions and some sour cream…are you kidding me?

Baked Potato Soup

Problem is – what likely makes it so terrifically delicious at restaurants is all the butter and heavy cream they add to it.

So, instead, I made my own light version and it’s still super good.  There’s not an ounce of heavy cream in this Light Baked Potato Soup, which is more than I can likely say for most other recipes you’ll find.  Not that I am against cream, per se, but it does tend to make food less healthy.  And me more, well. hefty.

I also use low-fat milk and light sour cream to cut ot extra fat,  You could even sub the light sour cream for plain Greek yogurt to get more protein and less fat and calories, if you wanted.

I also use a combination of the low-fat milk and chicken stock. You won’t even notice the difference — it’s still as lusciously creamy as ever.

Yes, there’s still bacon and cheese and some flour, but it’s a lot lighter than you’ll find in most places for sure!  Every little bit counts, right?

This is a recipe I’ve also shared as part of a weekly meal plan in No-Fail Meals because it is super quick to make and perfect for a weeknight dinner.

Grab a bowl of this (light and) hearty soup and enjoy!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Light Baked Potato Soup
 
Prep time
Cook time
Total time
 
This is a delicious Light Baked Potato Soup you could make any night of the week.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 2 medium russet potatoes, cubed with skin
  • 2 medium red potatoes, cubed with skin
  • 7 bacon strips, diced, plus more for garnish
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 4 green onions, chopped, plus more for garnish
  • 3 tbsp. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. ground black pepper
  • 2½ cups low-fat milk
  • 2½ cups chicken stock
  • 1 tsp. Worcestershire sauce
  • ¾ cup light sour cream (or plain Greek yogurt)
  • 1¼ cup cheddar cheese, grated
  • optional toppings: dollop sour cream, sliced green onions, grated cheddar cheese, bacon crumbles
Instructions
  1. Wash the potatoes, place all in a large, unzipped plastic bag along with 1-2 tbsp. water and lay in the microwave (so the top of the bag is not spilling the water out into the microwave, but is mostly closed). Microwave on high for 8-12 minutes, or until the potatoes are tender when you gently squeeze them (using a dish towel so as not to burn your hands). Carefully remove from microwave and then the plastic bag. Be very careful for the steam. Once cool enough to touch, dice into cubes and then set aside.
  2. Heat a large pot over medium-high heat. Add and cook diced bacon until crisp, but not burnt. Remove bacon.
  3. Drain all but about 1 tbsp. of the bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes.
  4. Add the bacon, salt, basil, oregano, thyme, pepper.
  5. Stir in the milk, chicken stock and Worcestershire sauce and heat through until thickened.
  6. Add the sour cream and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through.
  7. Season to taste.
  8. Garnish with optional toppings (grated cheddar cheese, bacon crumbles, dollop of sour cream, or sliced green onions).

Comments

  1. says

    Dear Lacey…
    I just made your soup the other day and was it ever wonderful!!! I so enjoy your website… I’m looking forward to this weekend, and am going to make your ginger snap and chocolate chip cookies. From one cook to another.. thank-you :-)

  2. says

    I made a different recipe last night, and noticed that when i added the cheddar to my soup at the end, it did not melt really well. I could see little clumps in the soup. What did I do wrong?

  3. says

    I made your Baked Potato soup last night for my husband and I and it was supberb! I brought the left overs to work for lunch and it was great re-heated. I would like to send you some recipes–would you like that?

  4. Jessica says

    We made this soup tonight for dinner and it was super delicious!!! I said that it was the best baked potato soup I’ve had and the BF said that it was the best SOUP he’s ever had. Thank you for sharing the wonderful recipe!

  5. Stephanie says

    Lacey,
    I made this soup yesterday and fed it to 4 kids ages 5-9 and they all loved the soup! (like licked the bowl clean love). My husband worked late so I left a bowl in the fridge for him. When he came to bed he woke me up to tell me the soup was the BOMB. In fact he asked me if I can bring him a bowl to work for lunch today. Thank you and I appreciate you sharing your recipes with us. They are all delicious.

  6. says

    I love a great bowl of potato soup, and this one looks so good I can almost taste it just looking at your photos. You’ve done it again, Lacey. I’m putting this one on my ‘to do’ list.

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