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Fully Loaded Baked Potato Soup

I have potato’s and I needed to find another way to use them. So here is my 1st attempt at Fully Loaded Baked Potato Soup.
Most recipes I found call for tons of butter and sour cream but here is one that is a bit on the lighter side from “Hungry Girl”. I made a few modifications but all in all it was a hit!

Fully Loaded Baked Potato Soup

PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein — PointsPlus® value 3*

Imagine taking a loaded baked potato and turning it into a bowl of creamy, thick soup. Here it is!


For Soup
3 cups fat-free chicken broth (I used 2 cups and added a cup of beer because I had a bottle…)
1 cup plain light soymilk
1 large potato (about 14.5 oz.) I used 2 and cut back on flower
1/4 cup all-purpose flour
2 tbsp. chopped onion (I chopped 4 Onions)
2 tbsp. shredded fat-free cheddar cheese
2 tbsp. fat-free sour cream
1 tbsp. real bacon bits (like the kinds by Oscar Mayer and Hormel)
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. black pepper

Set aside for Toppings:
5 tsp. shredded fat-free cheddar cheese
5 tsp. fat-free sour cream
5 tsp. diced scallions
2 1/2 tsp. real bacon bits

Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 – 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.

Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 – 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.

Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.

Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 tsp. each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 tsp. bacon bits. Enjoy!


HG Tip! Feel free to load up your baked potato soup with even more potato toppings like salsa, chopped tomato, and spinach. Yum!


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2 thoughts on “Fully Loaded Baked Potato Soup

  1. My goodness my daughter in turning into Martha Stewart!

  2. Turning? I think its been happening for some time. Now I just have a place to record it all now! 🙂

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