Loaded Baked Potato Soup | Slimming Eats Recipes (2024)

Soup doesn't need to be boring with all the yummy toppings of this Delicious Loaded Baked Potato Soup

With a busy week ahead, I just knew I needed to be prepared with some food to grab and reheat in the fridge.

One of the perfect kind of dishes for that is of course soup, and now we are into September and the weather is cooling, I am beginning to want salad less, and instead, soup is on the menu a lot more.

To be fair, I still eat soup in the summer, the warm weather does put me off, as there is something comforting and filling about soup, don't you think.

This weekend we did our mammoth monthly shop at Costco, and as well as that I popped in the local fruit and veg market. They always have really great deals on fruit and vegetables, sometimes it means it needs to be used quickly to prevent spoiling, but when I am planning a soup making day, it is perfect.

Plus with vegetables, pretty much anything you are not going to use, can be chopped up and placed in freezer bags and frozen, and then you have it on hand when you need it.

So once all the groceries were put away and the kids had gone to bed, I got busy in the kitchen making some soup, all at 9 pm at night!!.

Now for some, you might think that is pretty crazy, but I wanted the soups all made, so it was just a case of heating it up the next day.

I knew I was making my delicious Split Pea and Bacon Soup because it is filling and hearty and it's been ages since I made it.

The other soup I was undecided on. I have been meaning to have a go at a low fat loaded baked potato soup. Because well potato anything is amazing, right?

I love soups that have lots of little toppings because it then doesn't feel like just a plain ole bowl of soup and becomes more of a meal, so Loaded Baked Potato Soup is perfect for that.

You basically treat the soup like a jacket potato. So for toppings, cheddar, ham (or bacon) and spring onions just seemed perfect.

A traditionalLoaded Potato Soup generally has lots of cream, butter, and flour, but as I was trying to keep the calories lower on this, I opted for just stock because the potatoes thicken up the stock nicely and then some light cream cheese to make it creamy.

To blend the soup, I use one of the cup blenders of myNutri Ninja Blender withAuto IQ.This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete in this amazing kitchen gadget.

Don’t worry though, you don’t need a fancy high-tech blender like mine above, a good old immersion stick blender like theKoölle Electric Powerful 3-in-1 800 Watt Hand Stick Blenderor a similar makewill do the job too.

For the potatoes, I recommend using your favourite variety of potatoes, I used Yukon golds, which are a yellow potato with a delicious buttery flavour, that is perfect for this soup.

To save time, instead of baking these in the oven,I just pierce with a fork and add to the microwave for approx 8 mins, till they are soft, and then you can allow to cool, scoop the potato out of the skins and add to the soup.

It means the whole soup is super quick to make, compared to some soups. If you don't have a microwave, then you can still make this soup, just bake the potatoes in the oven as normal.

Heating up the next day and adding my toppings, this was a perfect lunch time meal, really filling and tasted amazing. I was really pleased with how well it turned out.

LET'S CONNECT!!

Recipe Card

Loaded Baked Potato Soup

Yield: SERVES 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Soup doesn't need to be boring with all the yummy toppings of this Delicious Loaded Baked Potato Soup

Ingredients

• 6 slices of lean smoked bacon medallions, finely diced (you can also use lean turkey bacon if you prefer)
• 900g of potatoes, raw (I use yukon golds)
• olive oil spray
• 2 onions, finely diced (approx 300g)
• 2 cloves of garlic, finely chopped
• 4 cups (960ml) of chicken or vegetable stock
• 120g of light cream cheese
• 60g of cheddar or red leicester, freshly grated
• 4 tablespoons of fat free Greek yoghurt (or you can use Soured Cream if you prefer)
• 3 spring onion, chopped or a bunch of fresh chives chopped
• salt and black pepper

Instructions

1. Pierce potatoes with a fork and microwave for approx 8 mins (till soft to the touch), set aside
2. Add the bacon to large deep saucepan over a medium high heat and fry for 6-8 minutes until golden, remove and set aside.
3. Spray the saucepan with olive oil spray. Add the onion and fry for 5 minutes until really softened and golden (add in a little of the stock to prevent burning if needed)
4. Remove potatoes from skins, and add into saucepan.
5. Pour in the stock, bring to a boil and then simmer for 10 mins
6. Add to a blender and blend till preferred consistency, you can blend until smooth or leave some chunks.
7. Add soup back to the saucepan, and stir in the cream cheese until melted and creamy.
8. Season as needed with salt and black pepper.
9. Ladlesoup into bowls and serve topped with the sour cream, bacon, cheddar and some spring onions or chives
10. Dig in and enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

• Calories - scroll down to nutritional info box
• WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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Nutrition Information

Yield 4Serving Size 1 SERVING
Amount Per ServingCalories 340Total Fat 10gSaturated Fat 3gTrans Fat 0gCholesterol 15mgSodium 998mgCarbohydrates 38gFiber 7gSugar 6gProtein 23g

Nutritional information, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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