We’ve lightened up the classic baked potato soup, but it’s just as smooth and decadent! Topped with crispy bacon, cheddar cheese, and chives, this delicious soup is an easy weeknight dinner that’s definitely a crowd-pleaser!
Why We Love This Baked Potato Soup
This popular soup is a mainstay in classic dinners, and for good reason! Baked Potato Soup is hearty, delicious, easy to make, and completely customizable. In just 30 minutes and a few pantry staples, this family-favorite meal can be on the table and happily fill hungry bellies.
Ingredients needed to make this soup
One of the reasons I love this recipe is that all the ingredients are ones I always have on hand. This makes it a great option for those days when we’re low on groceries or the day just got away from me (let’s face it…that happens more often than I’d like to admit). Here is the lineup:
- potato (Rubber or Yukon Gold – you can also use leftover baked potatoes!)
- butter (or olive oil or avocado oil)
- onion (If you don’t like onions in your soup, you can omit the onions or substitute a teaspoon of onion powder for extra flavor)
- garlic (We like to use fresh garlic, but you can use 1/2 teaspoon garlic powder instead)
- flour (The flour is used to thicken the gravy, but you can also use gluten-free flour)
- milk (We used 2%)
- half half (Adds a rich flavor to the soup, but you can substitute with extra milk)
- chicken soup (If you want to make it vegetarian, you can use vegetable soup instead)
- salt and pepper (To season – we like kosher salt)
- cheddar cheese (We used medium cheddar cheese)
- Original Greek Yogurt (You can also use sour cream here)
- Crispy bacon, chopped chives and extra chopped cheese and serve
How to Make Baked Potato Soup
Boil the potatoes.
Peel and dice potatoes; add to a pan of boiling water and cook until half-cooked. Drain and set aside.
Make a batter.
In the same pan in which you cooked the potatoes, melt the cream. Add diced onion and cook until softened. Season with garlic, salt and pepper. Stir in flour, then slowly add liquid, stirring constantly. Cook over low heat for 5-7 minutes or until thickened.
Final touches.
Add Greek yogurt and cheese and stir until combined. Add cooked potatoes and heat through before serving. Top with additional shredded cheese, chives, and crispy bacon bits, if desired.
While baked potato soup looks (and tastes!) decadent, it’s also packed with nutrients. Sometimes potatoes get a bad rap…but there’s good reason to add them to your regular dinner rotation. Did you know potatoes have…
- Contains more potassium than bananas
- Vitamin C content is higher than sweet potatoes
- Fiber helps your child stay regular
- Vitamin B6 promotes energy metabolism
- 6% of the recommended amount of iron
This soup is also a great way to use up leftover baked potatoes! When I plan on making baked potatoes, I usually roast a few extras so I can use them to make a delicious soup.
How to Serve Baked Potato Soup
I like to serve this bread with a loaf of crusty bread and a simple spinach salad. It makes great leftovers…if you have any! This is a meal guaranteed to be devoured in my family.
Baked potato soup
Serving size: 8 number of copies
Calories: Chapter 297kilocalories
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Peel and cut potatoes into cubes. Add a large pot of water and bring to a boil. Cook potatoes until medium-rare; about 10-15 minutes. While potatoes are cooking, cook bacon; cool, crush and set aside. Drain potatoes and set aside.
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Add cream to the pot in which the potatoes are cooked and melt over medium heat. Add the diced onions and sauté for 3-4 minutes or until soft and starting to turn translucent. Add garlic, salt and pepper and sauté for another minute.
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Add flour and stir until combined with onions. Slowly add the milk, half and half. Stir until smooth, then slowly add chicken stock. Bring to a boil, then reduce the heat to a simmer and cook for 5-7 minutes until the mixture thickens slightly.
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Remove from the heat and stir in the shredded cheese and Greek yogurt until combined. Return potatoes to pot and stir gently.
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Top with crumbled bacon, scallions or chives, and more chopped cheese. enjoy!
Calories: Chapter 297kilocalories | carbohydrate: 31gram | protein: 12gram | Fat: 14gram | Saturated fat: 9gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 4gram | Trans fats: 0.2gram | cholesterol: 44milligrams | sodium: 705milligrams | Potassium: Chapter 675milligrams | fiber: 2gram | sugar: 7gram | Vitamin A: Chapter 553IU | Vitamin C: 8milligrams | calcium: 265milligrams | iron: 1milligrams
www.superhealthykids.com
Natalie Munson
I’m a registered dietitian, mom of four, a huge fan of food, and a huge advocate for healthy habits. Here you’ll find lots of delicious recipes packed with fruits and vegetables, tips for getting your kids to eat better and become intuitive eaters, and tons of resources for feeding your family.
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