Light Loaded Baked Potato Soup

Other than greasy fries, baked potatoes, especially loaded, are my favorite way to eat potatoes.  In the winter I eat baked potatoes all the time.  So when I came across a recipe for loaded baked potato soup without a million calories, I was so there.  This was all the deliciousness of a loaded baked potato, but in soup form.  Personally, I love broccoli with potatoes, so I added that to the original recipe. 

Light Loaded Baked Potato Soup

Adapted from Ezra Pound Cake

4 medium red potatoes (6 ounces each)

2 tsp olive oil

½ cup chopped onion

1 ¼ cups fat free chicken broth

3 tbsp all purpose flour

2 cups low fat milk, divided

¼ cup reduced fat sour cream

2 ½ cups broccoli florets (fresh or frozen)

½ tsp salt

¼ tsp black pepper

6 tbsp bacon bits, divided

1/3 cup shredded Colby jack cheese

Scrub and dry potatoes; pierced them several times with a fork.  Place the potatoes on a microwave safe plate and microwave on high for 13 minutes or until potatoes are tender.  Cut potatoes in half and set aside.

While the potatoes cook, heat the oil in a pot over medium-high heat.  Add onion and sauté for 3 minutes.  Add broth.

In a small bowl whisk together flour and ½ cup of milk.  Add the mixture to the pot along with the remaining 1 ½ cups of milk.  Bring to a boil, stirring frequently.  Add broccoli, return to a boil stirring frequently.  Cook for 1 minute.

Remove pan from heat.  Stir in sour cream, salt, pepper, and 4 tbsp bacon bits.  Set aside.

Scoop the potato pulp out of the skin and mash it into the soup. Discard skins.

Garnish each serving of soup with cheese and remaining 2 tbsp bacon bits.


Serves 4

Enjoy!

Amy