Loaded Baked Potato Soup

This healthy loaded baked potato soup recipe is comforting, delicious, and so easy to make!
PREP TIME:10minutes 
COOK TIME:10minutes 
TOTAL TIME:20minutes 
YIELD: 5 servings
COURSE: Dinner, Lunch, Soup
CUISINE: American


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


  • 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.


Serving: 1cupCalories: 200kcalCarbohydrates: 23gProtein: 14gFat: 7gSaturated Fat: 3gCholesterol: 17mgSodium: 323mgFiber: 3.5gSugar: 6g
W/W Points: 7

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