Low Sodium Loaded Potato Soup
Warm, hearty, and irresistibly creamy, this Low Sodium Loaded Potato Soup is a nourishing twist on a comfort food classic. Perfect for those looking to enjoy a rich and satisfying meal without excess salt, this recipe combines tender russet potatoes, aromatic veggies like carrots, celery, and garlic, and a blend of low-fat milk with unsalted broth for a velvety base. Infused with fresh thyme and black pepper, the soup is finished with reduced-fat sour cream, low-sodium cheddar, and a topping of turkey bacon and green onions for that iconic "loaded" flair. Ready in just over an hour, this wholesome dish is ideal for family dinners or meal prep. Packed with flavors and lower in sodium, it's a guilt-free way to indulge! Perfect keywords for this recipe include "low sodium potato soup," "healthy loaded potato soup," and "low sodium comfort food."
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 cups unsalted chicken or vegetable broth
- 2 cups low-fat milk
- 1 large carrots
- 2 medium celery stalks
- 2 tablespoons unsalted butter
- 3 minced garlic cloves
- 1 medium onion
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme
- 2 chopped green onions
- 0.5 cup reduced fat sour cream
- 0.5 cup low-sodium shredded cheddar cheese
- 4 slices cooked turkey bacon
Instructions
Peel and cube the russet potatoes. Slice the carrot and celery thinly. Dice the onion finely.
In a large pot over medium heat, add the unsalted butter and allow it to melt. Add the diced onion, minced garlic, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
Add the cubed potatoes to the pot followed by the unsalted chicken or vegetable broth. Bring the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
Using a potato masher or an immersion blender, mash or blend the potatoes to your desired consistency. For a smoother soup, blend more; for a chunkier soup, mash only slightly.
Stir in the low-fat milk, freshly ground black pepper, and fresh thyme. Let the soup heat through for another 5-10 minutes on low heat.
Before serving, stir in the reduced fat sour cream and half of the low-sodium shredded cheddar cheese. Mix until well combined.
Serve the soup hot in bowls. Garnish each serving with a sprinkle of the remaining cheddar cheese, chopped green onions, and crumbled cooked turkey bacon for a delightful finishing touch.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 226 mg | 76% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 52.7 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1506 mg | 116% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 8056 mg | 171% | |
*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.
