Okay, so, let’s talk comfort food, shall we? You know, those dishes that just wrap you up in a big, warm hug? For me, that’s always been a steaming bowl of potato soup. The creamy texture, the savory flavor… pure bliss! But let’s be real, traditional loaded baked potato soup can be a bit of a calorie bomb. That’s why I’m *thrilled* to share my recipe for Loaded Baked Potato Soup (Lightened Up)!
I’ve been on a mission for years now to eat a bit healthier without sacrificing all the yummy flavors I love. This soup is totally the answer! It’s super easy to whip up on a weeknight, and the best part? It tastes just as amazing as the original, but with a few smart swaps that keep it light and lovely. Honestly, this *Loaded Baked Potato Soup (Lightened Up)* is a family favorite in my house– even my pickiest eater gobbles it down! Get ready to dive in!
Why You’ll Love This *Loaded Baked Potato Soup (Lightened Up)*
- It’s ridiculously easy to make! Seriously, minimal effort for maximum flavor – perfect for busy weeknights.
- Lightened up means you can enjoy a big bowl without the guilt! We’re talking all the flavor, less of the heaviness.
- The taste? Oh baby, it’s dreamy! Creamy, savory, and bursting with all those classic loaded baked potato flavors.
- It’s a total crowd-pleaser! Even the kiddos will be begging for seconds (and you can sneak in some extra veggies!).
- You can customize it to your heart’s content! Pile on all your favorite toppings and make it your own personal masterpiece.
- Leftovers are amazing! The flavors meld even more overnight. Bonus: it’s great for lunch the next day!
Ingredients for the Best *Loaded Baked Potato Soup (Lightened Up)*
Alright, let’s talk about the good stuff – the ingredients! Don’t you worry, nothing too fancy here. You probably already have a bunch of these in your pantry. For this *Loaded Baked Potato Soup (Lightened Up)*, you’ll need four big ol’ russet potatoes, peeled and cubed. Next, grab four cups of low-sodium chicken broth – we’re watchin’ our salt intake, you know? And a cup of water will do the trick. You will also need a bit of onion, garlic (2 cloves, minced!), some carrots and celery for extra goodness.
Also, don’t forget the milk (or unsweetened almond milk – works great!), plain Greek yogurt, all-purpose flour, fresh chives, and, of course, salt and pepper to taste. Oh, and the best part? The toppings! Cooked crumbled bacon, shredded cheddar cheese, or even a dollop of sour cream – the sky’s the limit! Seriously, use whatever you like!
Step-by-Step Instructions: Making Your *Loaded Baked Potato Soup (Lightened Up)*
Okay, friends, let’s get cookin’! Trust me, this *Loaded Baked Potato Soup (Lightened Up)* is easier than you think. You’ll be snuggled in with a warm bowl in record time. First things first: In a big ol’ pot, chuck in those cubed potatoes, your chicken broth, and that cup of water. Turn the burner to high, get it boiling, and then turn it down to simmer. Give it about 15-20 minutes, or until those potatoes are fork-tender. Don’t rush this part; you want them nice and soft!
While the potatoes are simmering away, let’s work on the flavor base. Grab a separate pan and sauté your chopped onion, garlic (smells amazing already!), carrots, and celery. Cook these until they’re nice and soft, maybe 5-7 minutes. You want them to release all their yummy flavors! Now, here’s a tip – don’t skip the veggies; you won’t even know they’re there, and they add so much oomph!
Next up: whisk the flour with a little bit of the soup broth (from the potato pot) in a separate bowl until smooth. This helps prevent lumps! Then, add those yummy sautéed veggies to the pot with the potatoes, along with the flour mixture. Let it simmer for a few minutes until the soup starts to thicken up. Lastly, remove from heat and stir in the milk, Greek yogurt, and fresh chives. Season with salt and pepper. I always add a generous pinch of pepper; you do you! If you like a super creamy texture, bust out your immersion blender and partially blend for a thicker soup. Serve hot, pile on those toppings, and enjoy!
Tips for Success with Your *Loaded Baked Potato Soup (Lightened Up)*
Want to make sure your *Loaded Baked Potato Soup (Lightened Up)* is absolutely perfect? Here are a few things I’ve learned over the years that’ll help you out!
Go Easy on the Blending
My biggest tip? Don’t over-blend! You want some potato chunks in there for texture, trust me. I like to only blend about half the soup, just to give it a creamy base. You can always blend more if you want it smoother, but it’s hard to go back if you take it too far! If you don’t have an immersion blender, carefully transfer some of the soup to a regular blender, blend it, then pour it back into the pot.
Taste as You Go
This sounds obvious, but it’s oh-so-important! Salt and pepper are your friends. Chicken broth brands vary, so season generously. Add a little salt at a time, and taste, taste, taste! You can always add more, but you can’t take it away! Be sure to adjust the flavor to your personal preference.
Don’t Skimp on the Toppings
Look, the “loaded” part of “Loaded Baked Potato Soup” is important! Don’t be shy with the toppings! Crumbled bacon, shredded cheese, a dollop of Greek yogurt (or sour cream, if you’re feeling a little naughty!)– they’re what makes this soup sing! It’s *your* soup, so pile ’em on!
Variations to Spice Up Your *Loaded Baked Potato Soup (Lightened Up)*
Okay, so, now that you’ve got the basic *Loaded Baked Potato Soup (Lightened Up)* down, let’s have some fun! The best part about soup is how flexible it is. You can totally customize it to fit your mood or what you have on hand. Here are a few tweaks that’ll take your soup to the next level!
Add Some Heat
If you like a little kick, chop up a jalapeño and sauté it with the onion, garlic, carrots, and celery. Or, a pinch of red pepper flakes will do the trick too! Careful, it splatters!
Herb It Up
Fresh herbs make everything better, right? Try adding a handful of fresh thyme or rosemary to the soup while it simmers with the potatoes. Parsley and dill are also great as a garnish!
Get Cheesy
Want even more cheesy goodness? Stir in a cup of shredded cheddar cheese or pepper jack cheese at the very end. Make it a real party in your bowl!
Go Green
Adding some spinach or kale in the last few minutes of simmering is a sneaky way to get extra veggies in. The greens wilt right in and add a nice boost of nutrients.
Serving Suggestions to Complement Your *Loaded Baked Potato Soup (Lightened Up)*
So, you’ve got your creamy, dreamy *Loaded Baked Potato Soup (Lightened Up)*, but what do you serve with it? Don’t worry, I’ve got you covered! This soup is pretty versatile, so you can do all sorts of fun combos.
First off, a simple salad is always a winner! A crisp green salad with a light vinaigrette is perfect. Next up, some crusty bread for dipping is divine! Or, if you’re feelin’ extra fancy, grilled cheese sandwiches… OMG! And finally a side of fruit would be an excellent choice! Seriously, you can’t go wrong.
Storage and Reheating Tips for *Loaded Baked Potato Soup (Lightened Up)*
Okay, so, let’s say you’ve got leftovers (lucky you!). The good news is, this *Loaded Baked Potato Soup (Lightened Up)* is even better the next day! Just let it cool down completely, then pop it in an airtight container in the fridge. That’ll keep it good for about 3-4 days — if it lasts that long!
When you’re ready to reheat, do it gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of milk or broth to loosen it up if it’s gotten too thick! You could also reheat it in the microwave (in short bursts, stirring in between) — just be careful, it splatters! That’s it! Easy peasy.
Frequently Asked Questions About *Loaded Baked Potato Soup (Lightened Up)*
Got questions about this *Loaded Baked Potato Soup (Lightened Up)*? No problem! I’ve answered some of the most common ones I get asked all the time.
Can I make this soup ahead of time?
Absolutely! This soup is PERFECT for making ahead. Just let it cool, store it in an airtight container in the fridge, and it’ll be good for a few days. The flavors actually meld even more the next day, which is a total bonus. Just reheat gently on the stovetop or in the microwave.
What if I don’t have an immersion blender?
No worries at all! If you don’t have an immersion blender, that’s totally fine. You can carefully transfer batches of the soup to a regular blender, blend it until smooth, and then pour it back into the pot – just make sure it’s cooled down a bit first so you don’t burn yourself!
Can I make this soup vegetarian/vegan?
Yes, absolutely! Just swap the chicken broth for vegetable broth, and use unsweetened almond milk (or your favorite non-dairy milk) for the milk! You can also skip the bacon and use vegan toppings for a totally amazing vegan *Loaded Baked Potato Soup (Lightened Up)* experience.
Nutritional Information for *Loaded Baked Potato Soup (Lightened Up)*
Heads up, everyone! The nutritional info here is just an estimate, okay? It can change depending on the brands of ingredients you use and how much of each topping you pile on (and believe me, I *love* toppings!). It’s a general guideline, not a scientific fact!
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Loaded Baked Potato Soup (Lightened Up)
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A lighter version of classic loaded baked potato soup.
Ingredients
- 4 large russet potatoes, peeled and cubed
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup milk (or unsweetened almond milk)
- 1/4 cup plain Greek yogurt
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh chives, plus more for garnish
- Salt and pepper to taste
- Optional toppings: cooked crumbled bacon, shredded cheddar cheese, sour cream
Instructions
- In a large pot, combine potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
- In a separate pan, sauté onion, garlic, carrots, and celery until softened (about 5-7 minutes).
- In a small bowl, whisk together flour and a little of the soup broth until smooth.
- Add the sautéed vegetables to the pot with the potatoes. Stir in the flour mixture.
- Simmer for a few minutes until the soup thickens slightly.
- Remove from heat and stir in milk, Greek yogurt, and chives. Season with salt and pepper.
- Use an immersion blender to partially blend the soup for a creamier texture, if desired.
- Serve hot, garnished with additional chives and your favorite toppings.
Notes
- For a thicker soup, blend more of the soup.
- Adjust seasonings to your liking.
- Use low-sodium broth to control the salt content.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: potato soup, loaded baked potato soup, lightened up, healthy soup, easy soup recipe