Skinny Loaded Baked Potato Soup Recipes
SKINNY LOADED BAKED POTATO SOUP
Steps:
- Puree onion and celery in a food processor and set aside.
- Preheat a large stock pot over medium-medium high heat, spritz with olive oil spray, add bacon, and cook until the fat has rendered out and it is brown and crispy, about 3-5 minutes. Remove with a slotted spoon and transfer to a paper towel lined plate. Set aside.
- Pour the majority of the remaining bacon grease into a grease keeper or bowl lined with aluminum foil, reserving about 1 tsp in the pot for the veggies. Add the onion and celery puree and cook for 2-3 minutes or until it starts to slightly brown. Add the salt, pepper, and garlic and cook for another 2-3 minutes.
- Slowly stir in the stock then add the thyme leaves and bring to a boil. Lower heat to medium, gently drop in the potatoes and simmer for 18-20 minutes or until they are fork tender. Reduce heat to low.
- Leave the soup as is or do what I did and mash the potatoes just a bit so you will have both a chunky and smooth soup.
- Right before you are ready to serve, stir in the half and half then let everyone garnish their own bowls with shredded cheddar, sour cream, chives, and the reserved bacon bits.
- Enjoy!
LOADED BAKED POTATO SOUP
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Provided by xtal420
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g
SKINNY BAKED POTATO
Low calory and healthy take on the classic heavy butter, sour cream or cheese filled baked potato. And it is so easy to make! I use a sweet potato as it is loaded with great nutrients and I top it with cottage cheese, which is naturally low in calories and fat. This guilt-free edition of the classic side dish is full of flavour. I like mine with a simple lemon zest-parsley topping, but you can use a variety of healthy garnishes, such as finely diced bell pepper, scallions, onions, tomato or olives. Delicious and good for you, so indulge!
Provided by hxnnxh
Categories Low Cholesterol
Time 1h5m
Yield 1 baked potato, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Wrap potato tightly in tin foil and poke a few holes. Place on baking tray in oven and bake for 60 minutes.
- Remove from oven. Cut open and top with cottage cheese, lemon zest and chopped parsley. Season with pepper and salt to taste.
Nutrition Facts : Calories 137.3, Fat 1.2, SaturatedFat 0.5, Cholesterol 4.4, Sodium 320.3, Carbohydrate 27.1, Fiber 3.9, Sugar 6.1, Protein 4.9
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