Low Fat Loaded Baked Potato Soup Recipes

LOW-FAT LOADED BAKED POTATO SOUP

Steps:

• Combine first six ingredients in a slow cooker.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
• Remove 1 cup of mixture and mash potatoes; return to cooker.
• Add Half and Half, cheese, and chives; mix well.
• Heat thoroughly.
• To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.

LOW-FAT POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

THE ULTIMATE LOADED BAKED POTATO SOUP

Steps:

• Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
• Once the bacon is done, remove and set a side (chopp for garnish once it cools).
• Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
• Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
• Slowly wisk in the chicken broth and heavy whipping cream.
• Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
• Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
• Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
• Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.

FULLY-LOADED BAKED POTATO SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
• Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
• Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.