Chef's Loaded Baked Potato Soup

Indulge in a delicious bowl of creamy potato soup topped with cheese, sour cream, bacon, and scallions.

Ingredients

3	cups fat-free chicken broth
1	cup light soymilk, plain
1	large potato (about 14.5 oz.)
1.2	cup all-purpose flour
2	tablespoons onions, chopped
2	tablespoons fat-free cheddar cheese, shredded
2	tablespoons nonfat sour cream
1	tablespoon bacon bits (like the kinds by Oscar Mayer and Hormel)
3⁄4	teaspoon garlic powder
3⁄4	teaspoon onion powder
1⁄2	teaspoon garlic, minced
1⁄4	teaspoon salt
1⁄8	teaspoon black pepper
5	teaspoons fat-free cheddar cheese, shredded
5	teaspoons nonfat sour cream
5	teaspoons scallions, diced
2 1⁄2	teaspoons bacon bits

Instructions

• 1. Begin by piercing the potato with a fork in multiple places, then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes until the potato is soft. Once cooled, carefully remove and discard the skin, either by peeling or scooping out the insides. Mash the potato pulp with a fork and set aside.
  2. In a medium pot sprayed with nonstick spray over medium-high heat, sauté chopped onion and minced garlic for 1 - 2 minutes until the onion softens. Add chicken broth and soymilk. Gradually incorporate the flour, stirring continuously until fully dissolved.
  3. Stir in the mashed potato until well combined. Add all remaining soup ingredients, excluding the toppings (cheddar cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix thoroughly, reduce heat, and simmer for 2 minutes.
  4. Divide the soup into five bowls. Alternatively, serve 1 cup in a bowl and refrigerate the remainder for another day. Top each bowl with 1 teaspoon each of cheddar cheese, sour cream, and diced scallions. Sprinkle each serving with 1/2 teaspoon of bacon bits. Enjoy this indulgent soup!

Jul 20, 2024