Loaded Baked Potato Soup

This is a will-boost-your-immune-system, loaded baked potato soup recipe that is warm, tasty and simple to prepare! Made with hidden veggies!

Loaded Baked Potato Soup

This baked potato soup gives you all the best parts of a baked potato including, sour cream, cheddar cheese, bacon, and chives at only a fraction of the calorie. To make it less 'carb-y', cook them by replacing part of the potatoes with cauliflower and you won't even notice! Your whole family will enjoy this creamy homemade soup affair. Plus, it cooks quickly. The soup takes only 20 minutes to cook once the potatoes and cauliflower are prepped.

For more on potato soup, you might want to read more on Potato Leek Soup, Kale Potato Soup with Turkey Sausage, and Broccoli Cheese Potato Soup.

What you practically do is cut a baked potato in half, load it with your favorite toppings and then enjoy this delicious soup I first posted in 2011. A reader, in fact, dictated that it was a 'warm bowl of awesomeness' and I couldn't have said it better myself! It's the best baked potato soup recipe you'll ever come across with. Oh, and one more thing – it won't hurt that it is appropriate for kids! It would be perfect, if a Thermos is placed in the bag and that's goto school with hot lunch pack.

Ingredients for Loaded Baked Potato Soup

Potatoes: Thoroughly cleaning with water and pat-drying selected potatoes of medium size, measuring about nine ounces each and scientifically termed as russet.
Cauliflower: Take the stem off from a small cabbage like cauliflower and wash, then chop into florets. It should give you approximately 3 ½ cups after baking.
Broth: I suggest using fat free chicken broth or chicken stock.
Milk: I use 1% milk for creaminess not necessarily fattening.
Sour Cream: You will require one half cup of light sour cream.
Seasonings: Salt and pepper to taste.
Toppings: Low fat shredded cheddar cheese, finely chopped green scallion, cooked and crumbled bacon

Printable Creamy Baked Potato Soup Recipe

Prep the Potatoes: Prick the potatoes with a fork and placed the potatoes in microwave for about 5 minutes. Feel free to flip them and then to warm them on the microwave for another 3 to 5 minutes until they get soft. And they can be baked in the oven at 400°F for 45-60 minutes. After they've cooled, remove the skin from the potatoes.
Cook the Cauliflower: Meanwhile, place the cauliflower in large pot with little water. Cover and steam until tender. Pour it out and put the cauliflower back into the pot.
Start the Soup: With the pot placed back on the heat, pour in chicken broth, milk, and the potatoes which-have had their skin removed. Bring everything to a boil.
Blend Until Smooth: The soup must be pureed until it is creamy, preferably in their liquefied state using the the immersion blender.
Add Flavor and Simmer: Mix sour cream, half of the chopped chives, salt and pepper in this preparation 5-10 Enough time to make soup thick enough on low heat.
Serve and Garnish: Pout off the soup into bowls when the pot has been taken of the heat source. Spoon each serving with shredded cheese, the remaining chives, and crumbled bacon. Bon appétite from your delicious creamy baked potato soup!

Variations

Potatoes: Yukon Gold always works much better than Russets.
Cauliflower: If using frozen cauliflower, pour in 3 ½ cups of the thawed the cauliflower; if using riced cauliflower, 16 ounces should do.
Not a fan of sour cream? Substitute Greek yogurt.
Reduced Sodium: Choose low sodium broth and reduce salt added.
Vegetarian Potato Soup: Just omit the bacon and top the soup with chopped broccoli.
No immersion blender? Place the soup in batches into a regular blender. venture your hand in and pull out the plastic cap, toss a towel over the top and let the steam escape as you puree.
Chunky Potato Soup: But if you want some texture in the soup, don't puree it all the way. Or maybe skip the immersion blender and just use a potato masher in place of the big chunks.