Tuesday, October 12

loaded potato soup

Just a quick update from yesterday before I share tonight's dinner recipe with you... By some sort of miracle, I ended up getting my shift canceled at work! If you read my blog last year, you know that the shifts getting canceled during low census {people not having babies} can be a huge source of frustration. But this week, and month, I am dealing with soooo much. So the extra night of sleep and day of productivity was worth a million bucks to me! So I ended up finishing that to-do list :)

Today in Colorado, it was rainy and gray this morning. It got sunnier this afternoon, but the air still had the chill of fall. I decided it was appropriate to bust out a hearty soup for dinner! Thus, I give you another recipe from my October 2010 issue of Cooking Light {Love that subscription!!!}...

Loaded Potato Soup

Total: 20 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)


  • 4  (6-ounce) red potatoes
  • 2  teaspoons  olive oil
  • 1/2  cup  prechopped onion {I always have frozen chopped onion on hand}
  • 1 1/4  cups  fat-free, lower-sodium chicken broth
  • 3  tablespoons  all-purpose flour
  • 2  cups  1% low-fat milk, divided
  • 1/4  cup  reduced-fat sour cream
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 3  bacon slices, halved {Turkey bacon!!!}
  • 1/3  cup  shredded cheddar cheese
  • 4  teaspoons  thinly sliced green onions


1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Nutritional Information

Calories: 325
Fat: 11.1g (sat 5.2g,mono 4.5g,poly 0.8g)
Protein: 13.2g
Carbohydrate: 43.8g
Fiber: 3g
Cholesterol: 27mg
Iron: 1.3mg
Sodium: 670mg
Calcium: 261mg
Scoop and ENJOY!
This soup is DELICIOUS! Simple to make and nice and creamy :) I like my potato soups with a little spice, so I added cayenne pepper and tobasco sauce to my bowl! Yum! Totally recommend it!
Cheers :)

Do you have any favorite fall soups?
Let me know if you make this and like it!


  1. I am so going to make this recipe! I love baked potato soup!

  2. This looks amazing! I'm going to need to make it for sure! Do you really keep frozen pre-chopped onion on hand? That's clever; I hate chopping onion! I made italian sausage, veggie and tortellini soup this weekend...it's sooo good! I may need to post the recipe.

  3. Just made this last week... even though it's still 90's here- yuck. I love Cooking Light too!!


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