Lighter Loaded Baked Potato Soup
This loaded baked potato soup is lightened up with yogurt, yet it's as rich, creamy, and comforting as ever, with tender potatoes, crispy bacon, and extra sharp cheddar cheese.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil divided
- 6 slices NatureRaised Farms Uncured Bacon
- 1 yellow onion diced
- 2 garlic cloves minced
- 3 russet potatoes peeled and diced
- salt and fresh ground pepper to taste
- 4 cups low sodium fat-free chicken broth
- 1/4 cup nonfat plain yogurt
- 1/4 cup reduced fat sour cream
- 1/2 cup shredded extra-sharp cheddar cheese divided
- 1/4 cup chopped green onions
Instructions
- Cook the bacon. Heat 1 tablespoon olive oil in a soup pot or Dutch oven over medium heat. Add bacon and cook, turning occasionally, to a desired crispness, about 4 to 5 minutes. Remove bacon and transfer to a paper towel-lined plate; set aside. Leave bacon drippings in the pan.
- Sauté the aromatics. Add remaining olive oil; stir in onions and cook for 2 minutes. Add garlic and cook, stirring, for an additional minute.
- Add potatoes and broth. Stir in potatoes and add chicken broth; bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- Mash the potatoes. Using a slotted spoon, transfer half the potatoes to a bowl and mash until almost smooth. Return the mashed potatoes to the soup pot.
- Finish the soup. Add yogurt, sour cream, and 1/4 cup of cheese. Cook and stir until the cheese is melted and the soup is heated through, about 2 minutes. Remove from heat and taste for seasonings; adjust accordingly.
- Garnish and serve. Crumble the previously prepared bacon. Ladle soup into bowls and garnish with bacon crumbles, remaining cheese, and green onions.
Nutrition
Calories: 295kcal | Carbohydrates: 37g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 219mg | Potassium: 1005mg | Fiber: 2g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 12.8mg | Calcium: 153mg | Iron: 2.1mg
