Loaded baked potato soup
50 min · 19 g protein · 332 cals / serving
Thick, creamy potato soup with everything a loaded baked potato carries: sharp cheddar, crisp bacon, chives and a tangy finish. Half the potatoes are mashed into the pot for body, and Greek yogurt stirred in at the end does the job of the sour cream.
Ingredients
- 1 tbsp butter
- 1 medium onion, diced
- 3 medium carrots, diced small
- 2 cloves garlic, minced
- 2 lb gold potatoes, Yukon gold, peeled, in 1 cm (1/2-inch) chunks
- 3 1/2 cups chicken broth, low-sodium
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp cornstarch
- 1 can (12 oz) fat-free evaporated milk
- 3/4 cup shredded sharp cheddar cheese
- 1 cup nonfat Greek yogurt, at room temperature
Toppings
- 4 slices, cooked bacon, crisp, crumbled
- 3 tbsp fresh chives, chopped
Steps
- Melt the butter in a large pot over medium heat. Cook the onion and carrot for 6–7 minutes, until the onion is soft, then stir in the garlic for 30 seconds.
- Add the potatoes, broth, thyme, salt and pepper. Bring to a boil, then lower the heat, cover partly and simmer 15–18 minutes, until the potatoes break apart when pressed with a spoon.
- Whisk the cornstarch into a few spoons of the evaporated milk until smooth, then stir it into the pot with the rest of the milk. Simmer 3–4 minutes, stirring, until it thickens.
- Take the pot off the heat. Mash about half the potatoes right in the pot with a potato masher, leaving plenty of chunks. Stir in the cheddar until melted, then the Greek yogurt. Taste for salt and pepper.
- Serve topped with the crumbled bacon and chives, plus a little extra cheddar if you like.
Good to know
Why add the yogurt off the heat?
Greek yogurt can split if it boils. Stir it in once the pot is off the heat, and reheat leftovers gently, without letting them bubble.
My soup is gluey. What happened?
It was blended or mashed too hard. A masher and a few strokes keep the starch in check; a blender overworks it. Thin it with a splash of warm broth.
Lighter cheese?
Reduced-fat cheddar melts nearly as well and keeps the sharp taste, at about 68 instead of 65. Shred it yourself; pre-shredded bags melt grainier.
Alternative
Per
- Calories
- 74
- Protein
- (23%)
- 4 g
- Fat
- (27%)
- 2 g
- Carbohydrates
- (50%)
- 9 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 258 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1992 kcal goes into the pot and 2858 g of ingredients comes out as about 2700 g of food: 74 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.