Tuesday, December 13, 2011

Deep South Eats: Lightened Loaded Potato Soup

During the colder months I love having soup at least one night a week. It is so enjoyable to bring out some of the "old favorites" as well as trying new recipes. I was looking for a new potato soup recipe awhile back and was excited to find this recipe for Lightened Loaded Potato Soup. Nothing screams hallelujah quite like a soup that is creamy and delicious while still being semi-healthy. 

I was really surprised at how fast this recipe cooks. I try to time my meals for when my husband will be getting home from work, and this cooked so fast that my little nut and I were actually sitting around waiting for him to get home. Another thing I enjoyed about this recipe is that it doesn't make a ton of food. We each ate a serving and had one left for another day. It was perfect not to have a huge Tupperware of soup in the fridge all week long.


  • 4 large red potatoes (you can sub 2 large baking potatoes if needed - I used them because that was what I had in the pantry)
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 1/4 cups low-sodium chicken broth
  • 3 Tablespoons all-purpose flour
  • 2 cups low-fat milk, divided (I used skim and still had great results)
  • 1/4 cup reduced fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 3 bacon slices, halved (we used center cut which has lower fat content)
  • 1/3 cup shredded cheddar cheese
  • thinly sliced green onion
  • Use a fork to pierce potatoes all over. Microwave on high for 13-15 minutes or until tender.
  • Cut potatoes in half and allow to cool slightly.
  • While potatoes are cooking (meanwhile back at the ranch), heat olive oil in a large saucepan or stock pot over medium-high heat. Add the onion and saute for 3 minutes. Add the broth.
  • In a separate bowl, combine flour and 1/2 cup of milk and stir well. Add to the pan along with remaining 1 1/2 cups of milk. Bring to a boil; stir often, being careful to not allow the milk to boil over. Cook, boiling, for 1 minute and remove from heat.
  • Stir in sour cream, salt and pepper.
  • Scoop potato out of skins and into the soup. Add little bits of skin if you like. Discard remaining potato skins. Mash potatoes in the soup using a potato masher (you may also use an immersion blender if you own one).
  • Arrange bacon on a paper towel on a microwave safe plate. Cover with an additional paper towel and heat on high 1 1/2 minutes for center cut bacon and 4 minutes for regular bacon. Crumble bacon and top bowls of soup with bacon, shredded cheddar and sliced green onion.
Original recipe found in Cooking Light 2010.

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blog signature - 4/2011

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