Sunday, November 13, 2011

Loaded Potato Soup - Lite

As the weather turns cooler with winter's approach, I turn to cold weather recipes to warm up the Hubby and I.

I saw this recipe for Lightened Loaded Potato Soup on Pinterest, and I had to give it a try! I made my own modifications to the recipe, of course.

For starters, sour cream had to be removed from the ingredient list as Hubby despises mayonnaise, salad dressings, and generally anything white and creamy. This includes sour cream, unfortunately. I argued it is an essential ingredient in a loaded potato, but we did not have any in the house and I did not want to go to the store for one item... but I digress.

I also replaced green onions with garlic chives that were miraculously still growing in my garden, which I have long since ceased caring for this year (A wedding will force you to neglect other aspects of your life).

The original recipe also calls for preparing the potatoes and bacon in a microwave, which we do not have. So my instructions are for the microwave challenged, such as myself.

Speaking of bacon, I use center-cut bacon, which is delicious and is just as unhealthy healthy as turkey bacon. I will never go back to turkey bacon. Why sacrifice flavor?!

Loaded Potato Soup
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 cups lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk (Organic), divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 bacon slices, crumbled
1/3 cup shredded cheddar cheese
1/4 cup thinly sliced garlic chives

1. Skin and peel potatoes. Halve. Boil for 30 minutes or until softened.
2. Bake bacon in the oven for 20 minutes at 375 degrees. Cooking the bacon at a lower temperature for longer renders the fat.
3. Meanwhile, heat olive oil in large saucepan over medium-high heat. Add onion and sauté 3 minutes.
4. Add broth to saucepan.
5. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk and bring to a boil. Stir often. Cook 1 minute.
6. Remove from heat and season with salt and pepper to taste.
7. Drain bacon grease. Crumble bacon.
8. Drain potatoes and scoop into soup. Coarsely mash potatoes into soup using a potato masher.
9. Ladle soup into four bowls and dress with cheese, chives, and bacon.



  1. That look s so yummy - and it's so funny you said that about your hubby not eating dressings or anything white and creamy because mine is the same way!!

    And to answer your question - I have an iPhone and I have been using Runtastic and LOVE it! I started out with the free app and then upgraded for like $6 - so worth it! The only reason I wanted to get the Garmin is really because the phone can get annoying on my arm band with the longer runs.

  2. I've been looking at the Garmins too. I usually use Runkeeper and carry my phone with me in my hand while I run and it is pretty beat up as a result. I drop it a lot. Fail.

    I will definitely look into Runtastic in the meantime! Thanks!

  3. ooo, this sounds good! i'll have to try it. thanks for the recipe! :)