Loaded Potato Soup

  • Author: Kate Jackson
  • Yield: 4 servings


  • 4 (6-ounce) potatoes (I used Yukon Gold)
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 1/4 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices, chopped and cooked until crispy
  • 1/3 cup shredded cheddar cheese
  • 4 teaspoons thinly sliced green onions


  1. Scrub the potatoes and prick them with a fork a few times. Microwave them on high for about 8 minutes until they are cooked. Cut them in half, and set aside.
  2. While the potatoes are cooking, heat the oil in a saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add broth.
  3. Mix flour and 1/2 cup milk together and add the mixture to the pan with 1 1/2 cups milk. Bring to a boil, stirring frequently. Cook for 1 minute.
  4. Remove the pan from the heat. Whisk in sour cream, salt and pepper. Set aside.
  5. Scoop the potato out of the skins, and mash it into the soup (at this point I pureed it with my emsulsion blender to get it even smoother) . Discard skins.
  6. Garnish each serving of soup with cheese, green onions and crumbled bacon. Serve immediately.