Low Fat Loaded Baked Potato Soup
Indulge in comforting warmth without the guilt with this Low Fat Loaded Baked Potato Soup—a lighter twist on a beloved classic. Packed with creamy baked russet potatoes, sautéed onions, and a velvety base made from 1% milk and nonfat Greek yogurt, this soup delivers rich, satisfying flavor while keeping calories in check. Topped with reduced-fat cheddar cheese, crispy turkey bacon, and vibrant green onions, every spoonful is a burst of loaded potato goodness. Perfect for busy weeknights, this one-pot wonder comes together in under an hour, making it both convenient and heartwarming. Whether you’re seeking a cozy meal or a healthy option that doesn’t skimp on flavor, this recipe is a must-try.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) Russet potatoes
- 1 medium Yellow onion
- 3 large Garlic cloves
- 4 cups Low-sodium chicken or vegetable broth
- 2 cups 1% milk
- 1 cup Greek yogurt (plain, nonfat)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.75 cup Cheddar cheese (reduced-fat, shredded)
- 3 stalks Green onions
- 4 slices Turkey bacon (cooked and crumbled)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Use a fork to poke a few holes in each potato, then bake them directly on the oven rack for 45-50 minutes, or until tender. Allow them to cool before peeling and cutting into small cubes or mashing slightly.
While the potatoes bake, dice the yellow onion and mince the garlic cloves. Thinly slice the green onions, separating the white and green parts.
Heat a large pot over medium heat and add the olive oil. Sauté the diced yellow onion and the white parts of the green onions until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the low-sodium chicken or vegetable broth to the pot and stir. Reduce the heat to low and stir in the baked potato cubes or mash.
Using an immersion blender or transferring in batches to a blender, puree the soup base until smooth or slightly chunky, depending on your preferred texture. Return the soup to the pot if blended separately.
Add the 1% milk, Greek yogurt, salt, and black pepper to the soup, stirring until well combined. Simmer over low heat for 10 minutes, stirring occasionally.
Taste the soup and adjust seasoning if needed. Serve the soup hot, garnished with shredded reduced-fat cheddar cheese, crumbled turkey bacon, and the green parts of the sliced green onions.
Nutrition Facts
Calories |
4680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 868.0 g | 316% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 84.0 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2112 mg | 162% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 22236 mg | 473% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
