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Loaded Baked Potato Soup

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This slimmed down version of loaded baked potato soup is a comforting & delicious recipe that’s ready in only 20 minutes! It  has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!Loaded Baked Potato Soup

This baked potato soup is so easy to make, it takes less than 20 minutes for a creamy, delicious homemade soup the whole family will love. The secret to slimming it down is swapping part of the potatoes with cauliflower, you can’t even tell! If you love potato soup, you will also love this Potato Soup with Leeks.

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

This has been one of my most popular soup recipes since I first shared back in 2011. I had gotten a request to make over  traditional baked potato soup (you really like to challenge me, don’t you!) and was a little stumped on how to tackle it. With potatoes, sour cream, cheese and bacon, the challenge was how to make it light.

I knew I had to hide a vegetable in this soup to bulk it up without added calories. My first attempt was parsnips, but the flavor was too overwhelming. My second attempt was cauliflower, knowing how much you all love my Creamy cauliflower puree recipe and it was a winner. It really feels like you’re eating a loaded baked potato, without all the guilt. This would also be great topped with broccoli and cheese if you prefer to forgo the bacon.

How Do You Make a Creamy Baked Potato Soup?

In this recipe, I baked the potato in the microwave, and boiled the rest of the vegetables. Then, using an immersion blender or a regular blender, blend it all together until it’s creamy and thick.

More Potato Soup Recipes You will Love!

Baked Potato Soup

4.74 from 63 votes
7
Cals:200
Protein:14
Carbs:23
Fat:7
This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!
Course: Dinner, Lunch, Soup
Cuisine: American
This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 5 servings
Serving Size: 1 cup

Ingredients

  • 2 medium russet potatoes, washed and dried
  • 1 small head of cauliflower  , 3 1/2 cups or 16 ounces, stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Instructions

  • Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
  • Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  • On medium heat, add chicken broth, milk, potatoes 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.

Last Step:

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Nutrition

Serving: 1 cup, Calories: 200 kcal, Carbohydrates: 23 g, Protein: 14 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 17 mg, Sodium: 323 mg, Fiber: 3.5 g, Sugar: 6 g

Categories:

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

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679 comments on “Loaded Baked Potato Soup”

  1. This soup is a HUGE it with my whole family (which is saying a lot, since I have some picky eaters and we can hardly ever agree on anything!). I have taken to doubling it, since everyone’s always asking for it! I’ve also made it for a Meal Train since it’s so easy to make and such a crowd pleaser. This one is on heavy rotation at our house. Thanks so much for the recipe!

  2. I’m wanting to make this at an upcoming small (6 people) dinner party – any thoughts on what to pair with this? Thinking of this as the starter and looking for a good pairing main dish. Thanks!

    1. I think a pork tenderloin would go nicely.  You could also do a roast chicken.  At least that’s where my brain went!

  3. Wow, this was so good!! I am lazy so I diced my potatoes and halved my Cauli and tossed them in my instant pot with the broth and cooked them for three minutes, and then followed the recipe from there. Yummm!!!

  4. This was great! But I cooked the potatoes and cauliflower together in the instant pot so there were fewer steps. Then I followed the other steps.

    1. A bit late, but maybe someone else will have the same question: Yes, you can freeze it.
      I usually freeze it in single servings, optionally thaw it in the fridge, and heat it in the microwave. At the end, you may just have to stir a little should the water separate out of the soup.

  5. This soup is now on a regular rotation for us!  So yummy and simple to make – especially love that it only has a few ingredients, so easy to pull off when looking for a quick meal!

  6. We are both on WW and watch our points every day. I made this recipe this week and it came out to 11 points on blue and 17 on green. Needless to say, we were both upset that this delicious recipe blew our meal plan points for the day. It’s easy, it’s wonderful, but it is not low in WW points like the recipe says.

    1. You might want to double check your recipe calculator…  i love this soup and as a committed WW lifetime member was alarmed at such a large error in points!  just input to the WW recipe builder site and found the points listed here as correct – with the bacon.  Phew!

      1. I came up with 5 points when I entered on WW app. Still sounds good so I’ll make tonight!!

  7. I modified this for the instant pot and it came out perfect! Put the potatoes, cauliflower and broth in for 8 minutes, do a quick release. Add the milk and blend with immersion blender, then add the sour cream and chives and let it sit on warm for 10 minutes. My husband who only wants meat based dinners, and my picky teenager love it!

    1. I did it this way too.  So much quicker!

       I also sautéed some fresh garlic and onion and threw that in along with some oregano and basil.  We used turkey bacon and the recipe turned out delish and the whole family loved it! 

  8. Avatar photo
    Sarah Richard

    You can taste the cauliflower a little. I hate cauliflower. The next day I had it for leftovers and I could only taste potato!

    Very good, very easy!

  9. Hi Gina! Loved this soup but I have a question about calories. I have to assume that your estimate of 200 calories does not include the 3 slices of bacon or 2 Tbl cheese? I know that just those two ingredients must be more than 200. Were the chives included? I guess I just want to know what was/wasn’t included in the calorie count for this soup? Thanks!

    1. Avatar photo
      Melinda Wilcox

      When I roughly calculated her ingredients list and then divided by 5 servings, I think 200/serving is pretty close…what did you get when adding up and dividing by 5 servings? thanks.

  10. Great recipe! I was looking for an easy and fast recipe to lighten up my potato soup and when I found this one I thought it was too good to be true. It exceeded my expectations! I used frozen mashed cauli because that is what I had on hand. Added an extra piece of bacon (shhh) but otherwise exactly the same. It was so good and definitely my new go to! I have several of your books and love your recipes. Thank you!

    1. it could but the cauliflower fills in for the rest of the starch/sugars instead of full on potatos. Plus it gives it a taste that doesnt taste cauliflower-y.
      +

  11. This was really good! Ate it as written the first night and it really hit the spot. the next night I added cooked minced onion and celery, the left over bacon and two cans of minced clams. Left out the cheese and topped with the left over green onions. Really good creamy clam chowder. Two different meals out of the same great recipe. Thanks!

  12. I see the serving size is listed, but I’d like to know the number of servings in this recipe.