This Creamy Loaded Potato Soup is wealthy, filling, and filled with tasty loaded baked potato taste! It has been so chilly the place I stay currently, and a heat, hearty bowl of potato soup with cheese and bacon is simply the satisfying consolation meals I’ve been craving! I really like consuming this soup for lunch or dinner, and it pairs completely with a facet salad or contemporary veggies with dip. Higher nonetheless, a satisfying cup of this Creamy Loaded Potato Soup is simply 232 energy or 5 WW Factors (or 8 Factors if following the diabetic WW plan). To view your present WW Factors for this recipe and observe it within the WW app, click on right here!
Recipe Notes
- Potatoes: I exploit and suggest utilizing russet potatoes on this soup. Two kilos of potatoes is about 3-4 medium to giant potatoes. You’ll wish to wash and peel your potatoes earlier than chopping them up to make use of within the soup!
- Bacon: I virtually all the time use middle lower bacon in my recipes, as a result of it’s only a leaner lower of standard bacon, so it tastes superb and crisps up properly. Within the recipe directions I’ve you toss a few of the bacon in with the soup and depart some out to make use of as topping, however in order for you your bacon to remain crispy you should utilize all of it as topping quite than mixing some into the soup.
- Cheese: I feel cheddar cheese works completely on this, however when you’ve got one other variety readily available or wish to strive one thing else, be at liberty. Colby Jack or Pepper Jack would each be tasty. If you’d like your cheese to soften extra simply, you possibly can shred your personal from a brick as an alternative of shopping for it pre-shredded, however both variety will work!
- Chives: I really like the freshness and gentle onion taste a sprinkle of chives provides, however you possibly can omit this or substitute scallions when you don’t have them.
- Mixing: I like my potato soup to be clean and creamy, so I extremely suggest mixing this soup because the recipe instructs! I really like utilizing my immersion blender/stick blender for this as a result of it’s really easy and mess-free to mix it proper within the pot. Nonetheless, when you don’t personal an immersion blender, you possibly can positively switch the soup to a daily blender in a pair batches after which return it to the pot.
- Re-heating: This Creamy Loaded Potato Soup reheats very well! It’s already a thick soup, however because it continues to thicken up because it cools, I like so as to add a bit water to mine after I reheat the leftovers. This can skinny it out a bit! I don’t actually have a measurement to share, I simply maintain my bowl below the faucet and switch it on for a fast splash after which combine it in earlier than microwaving to reheat.
Extra Tasty Lightened-Up Soup Recipes
For extra tasty, lightened up soup recipes like this Creamy Loaded Potato Soup, try my Creamy Rooster and Gnocchi Soup, Sausage and Tortellini Tomato Soup, Butternut Squash Soup, Creamy Rooster and Wild Rice Soup, Black Bean Soup, Beef Taco Soup, Buffalo Rooster Soup, Sluggish Cooker Beef and Barley Soup, Rooster Corn Chowder, Zuppa Toscana, Broccoli Cheddar Soup, Italian Marriage ceremony Soup, Cheeseburger Soup, Spaghetti and Meatball Soup, and extra within the soup part of my recipe index!
Creamy Loaded Potato Soup
This Creamy Loaded Potato Soup is wealthy, filling, and flavorful with cheese, bitter cream, and bacon!
- 2 lbs russet potatoes, peeled and lower into 1” cubes
- 1 teaspoon salt, divided
- 6 slices middle lower bacon, (I exploit Oscar Mayer)
- 3 tablespoons gentle butter, (I exploit Land O’Lakes gentle butter unfold with canola oil within the tub)
- ½ medium onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups low sodium rooster broth
- 2 cups fats free half-and-half
- ½ teaspoon black pepper
- ⅓ cup gentle bitter cream
- 3 oz shredded 2% milk sharp cheddar cheese
- 1 tablespoon sliced chives
-
Place the potato chunks in a Dutch oven or soup pot and add water till it fills to about an inch over the tops of the potatoes. Add ½ teaspoon of the salt and place on a burner over excessive warmth till boiling. As soon as boiling*, proceed to cook dinner uncovered for 10 minutes. Examine a potato with afork to make sure tenderness after which drain the potatoes right into a colander. Switch the new potatoes to a bowl and mash a bit with a fork or potato masher. Put aside.
-
*Whereas the potatoes are boiling, cook dinner the bacon to crisp in line with package deal directions, after which set on paper towels to empty any extra grease. Chop the bacon and put aside.
-
As soon as the potatoes are finished, add the butter to the identical pot and produce over medium warmth. Add the chopped onion and cook dinner, stirring often, for 4-5 minutes till the onion is softened. Add the garlic and cook dinner for a further 30-60 seconds. Whisk within the flour a bit at a time till totally mixed and let the “paste” that types cook dinner for a minute. Slowly whisk within the broth a bit at a time till the combination is totally mixed. Add the half-and-half a bit at a time and whisk into the combination till creamy. Elevate the warmth to med-high, whisking often, till the combination thickens and flippantly bubbles. Scale back warmth to a simmer.
-
Add the cooked potatoes to the pot together with the remaining ½ teaspoon of salt and the ½ teaspoon of black pepper. Stir collectively and take away from warmth. Use an immersion blender (or switch soup to a daily blender in batches) instantly within the pot to mix the soup till clean.
-
Add the bitter cream, shredded cheddar, and about 2/3 of the chopped bacon and stir till the bitter cream and cheese has easily melted into the soup. Serve heat and garnish every cup of soup with a sprinkle of the remaining bacon and chopped chives.
WW Factors per (1 cup) serving: 5* (SP calculated utilizing the recipe builder within the WW app)
*a serving is 8 Factors if following the diabetic Weight Watchers plan)
Diet Info per (1 cup) serving:
232 energy, 30 g carbs, 4 g sugars, 8 g fats, 4 g saturated fats, 11 g protein, 2 g fiber, 404 mg sodium (from myfitnesspal.com)
Weight Watchers Factors Plus:
6 per (1 cup) serving (PP calculated utilizing a Weight Watchers PointsPlus calculator and the diet data)
Tailored from The Cozy Cook dinner and Ina Garten
