Recipe
Lightened Loaded Baked Potato Soup
This is a lighter loaded baked potato soup built on the classic potato soup method: bacon, onion, tender russet potatoes, broth, and a creamy finish. Unsweetened soy milk, reduced-fat dairy, and a restrained amount of bacon keep the bowl lighter while preserving the familiar cheddar, sour cream, and scallion topping.
Ingredients
Soup | |
|---|---|
4 | slices bacon, chopped |
1 | tablespoon unsalted butter |
1 | cup yellow onion, finely chopped |
2 | cloves garlic, minced |
3 | tablespoons all-purpose flour |
3 | cups low-sodium chicken broth |
2 | pounds russet potato, peeled and cut into 1/2-inch cubes |
1 | cup soy milk, unsweetened plain |
3⁄4 | teaspoon kosher salt |
1⁄2 | teaspoon black pepper, freshly ground |
1⁄2 | cup reduced-fat sour cream |
1⁄2 | cup sharp cheddar cheese, reduced-fat, shredded |
Toppings | |
1⁄4 | cup sharp cheddar cheese, reduced-fat, shredded |
1⁄4 | cup reduced-fat sour cream |
3 | tablespoons green onion, thinly sliced |
Instructions
| 1. | Cook the chopped bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. |
|---|---|
| 2. | Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot. |
| 3. | Add the butter and onion to the pot and cook, stirring often, until the onion is soft and translucent, about 5 minutes. |
| 4. | Stir in the garlic and cook until fragrant, about 30 seconds. |
| 5. | Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute. |
| 6. | Gradually whisk in the chicken broth until the mixture is smooth. |
| 7. | Add the potatoes, salt, and pepper, then bring the soup to a gentle boil. |
| 8. | Reduce the heat to medium-low, cover partially, and simmer until the potatoes are very tender, 15 to 18 minutes. |
| 9. | Mash about half of the potatoes directly in the pot with a potato masher, leaving some pieces intact for texture. |
| 10. | Stir in the soy milk and simmer gently for 3 to 4 minutes, keeping the soup below a hard boil. |
| 11. | Remove the pot from the heat and stir in 1/2 cup sour cream and 1/2 cup cheddar until the soup is creamy. |
| 12. | Taste and adjust the salt and pepper, then ladle the soup into bowls. |
| 13. | Top each serving with the reserved bacon, remaining cheddar, remaining sour cream, and green onion. |
Published on Jul 20, 2024 by Luminița
