There’s just something about a big, steaming bowl of loaded baked potato soup that screams comfort, you know? But sometimes, I really want that cozy feeling without all the heavy cream and cheese. That’s where my loaded baked potato soup, lightened up, comes in! I’ve tinkered around in the kitchen quite a bit to get this recipe just right, and trust me, you won’t miss a thing. It’s got all that hearty, comforting potato goodness you crave, but in a way that feels a little more virtuous. It’s become my go-to when I need a hug in a bowl!
Why You’ll Love This Loaded Baked Potato Soup (Lightened Up)
You’re going to adore this soup because it hits all the right notes without weighing you down. It’s wonderfully lighter, offering that comforting, dreamy texture you crave but ditching the heavy fats. Plus, it’s incredibly flavorful—you won’t believe how much taste we packed in! It’s also super easy to make, perfect for when you need a quick, satisfying meal. Honestly, it’s the ultimate comforting bowl that feels both wholesome and indulgent.
Gather Your Ingredients for Loaded Baked Potato Soup
Alright, let’s get our kitchen prepped! For this wonderfully lightened-up loaded baked potato soup, you’re going to want to grab these goodies:
- 1 tablespoon olive oil
- 1 large onion, chopped up nicely
- 2 cloves garlic, minced (you know, those tiny little pieces!)
- 4 cups low-sodium chicken broth (makes a difference, trust me!)
- 4 medium potatoes, peeled and diced into bite-sized cubes
- 1 cup skim milk
- 1/2 cup plain non-fat Greek yogurt (this is our secret creamy weapon!)
- 1/4 cup chopped fresh chives (for that pop of freshness)
- Salt and fresh black pepper to taste
- Optional toppings: reduced-fat shredded cheddar cheese, and some yummy cooked turkey bacon bits!
See? Nothing too crazy, and already you can feel the deliciousness coming together!
Step-by-Step Guide to Making Loaded Baked Potato Soup (Lightened Up)
Okay, get ready, because this is where the magic totally happens! Making this loaded baked potato soup is super straightforward, and before you know it, you’ll have a big pot of creamy, dreamy goodness. We’re building flavor from the get-go, so let’s get started! You can check out a similar loaded potato soup recipe for comparison, but this lighter version is truly special.
Sautéing Aromatics
First things first, grab a big pot or a Dutch oven and get it over medium heat. Pour in that tablespoon of olive oil. Once it’s shimmering just a bit, toss in your chopped onion. Let it do its thing, softening up nicely for about 5 to 7 minutes – you want it translucent and sweet. Then, add your minced garlic and let it sizzle for just another minute until it smells amazing. Don’t let it burn, though!
Simmering the Potatoes
Now, pour in the low-sodium chicken broth and chuck in all those diced potatoes. Give it a good stir, bring the whole thing up to a boil, and then just turn the heat down. Let it simmer away peacefully until those potatoes are nice and tender when you poke them with a fork, which usually takes about 15 to 20 minutes. This is where all that potato-y goodness starts to melt into the broth.
Achieving Creaminess
This is the part that makes it feel like real loaded potato soup! You’ll want to carefully take about half of your soup and blend it until it’s super smooth. Now, if you’ve got an immersion blender, that’s a lifesaver here – just blend right in the pot! If you’re using a regular blender, be careful! Don’t fill it up too much, maybe do it in batches, and definitely hold that lid down tight with a towel. Once it’s nicely blended, pour it all back into the pot.
Finishing Touches for Your Loaded Baked Potato Soup
Almost there! Stir in your skim milk and that plain non-fat Greek yogurt until everything is just beautifully combined. Now, this is important: you want to heat this gently over low heat. We *do not* want it to boil after adding these ingredients, or the yogurt could get weird. Just warm it through until it’s perfectly cozy. Finally, stir in your fresh chives and give it a taste. Add salt and pepper until it’s just right for you. You’re going to love how creamy and satisfying this turns out!
Tips for the Best Loaded Baked Potato Soup
Want to make sure your lighter loaded baked potato soup turns out absolutely perfect? I’ve picked up a few tricks over the years, and they really make a difference! For starters, if you want to keep this strictly vegetarian, just swap out the chicken broth for a good quality vegetable broth – easy peasy! If you’re craving a thicker soup (I totally get it!), don’t be afraid to either use an extra potato or blend a little bit more of the soup mixture. My secret for that perfect creamy texture without all the fat? It’s all about that Greek yogurt, but make sure you heat it gently after adding it; boiling is the enemy here! Oh, and for the potatoes, I find starchy ones like Russets or Yukon Golds break down beautifully and give you that lovely, creamy base. You can see how a different potato soup uses those too, and don’t forget to check out this other recipe for more inspiration!
Serving and Topping Suggestions
Now for the fun part – dressing up your beautiful bowl of lightened-up loaded baked potato soup! We’ve got those wonderful optional toppings ready: a sprinkle of reduced-fat cheddar cheese that melts just enough, and some crunchy turkey bacon bits for that savory bite. But don’t stop there! This soup is also amazing with a fresh Caesar salad on the side, or a slice of warm, crusty bread for dipping. It’s the perfect cozy meal, really!
Nutritional Information for Loaded Baked Potato Soup (Lightened Up)
Just so you know what you’re working with, here are the estimated nutritional values for a serving of this lighter loaded baked potato soup. Remember, these numbers are a good guideline, but they can wiggle a bit depending on exactly what ingredients you use and how big your bowl is!
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Storage and Reheating
Got leftovers? Hooray! This lightened-up loaded baked potato soup stores like a dream. Just pop it into an airtight container and keep it in your fridge. It’ll stay delicious for about 3 to 4 days. When you’re ready to enjoy it again, just scoop some into a pot and heat it gently on the stove over low heat. You really don’t want it to boil, especially after we’ve added that lovely yogurt, so just warm it through until it’s nice and cozy again. Stir it a bit to make sure it’s all integrated and perfect!
Frequently Asked Questions About Loaded Baked Potato Soup
Got more questions about this amazing soup? I get it! It’s always good to know the little things before you dive in. So, let’s tackle a few common queries about making our loaded baked potato soup!
Can I make this Loaded Baked Potato Soup vegetarian?
Absolutely! To make this a totally vegetarian delight, just swap out the chicken broth for a good quality vegetable broth. It’ll be just as scrumptious!
How can I make this soup thicker?
If you like your potato soup extra thick and super hearty, it’s pretty simple! You can either add another whole potato into the mix when you’re simmering, or blend a bit more of the soup before you stir in the milk and yogurt. Easy peasy!
Can I freeze this lightened-up potato soup?
You can, but I usually recommend enjoying it fresh. While it will freeze okay, the texture might change a little after thawing, especially with the yogurt. If you do freeze it, just be extra gentle when reheating!
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Loaded Baked Potato Soup (Lightened Up)
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A lighter version of classic loaded baked potato soup, with reduced fat and calories.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 medium potatoes, peeled and diced
- 1 cup skim milk
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup chopped fresh chives
- Salt and black pepper to taste
- Optional toppings: reduced-fat shredded cheddar cheese, cooked turkey bacon bits
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Carefully transfer about half of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
- Stir in skim milk and Greek yogurt until well combined. Heat gently over low heat, do not boil.
- Stir in chives. Season with salt and pepper to taste.
- Serve hot, with optional toppings if desired.
Notes
- For a thicker soup, use more potatoes or blend a larger portion of the soup.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: baked potato soup, loaded potato soup, lightened up soup, healthy soup, low calorie soup, potato soup recipe