Ingredients
- 4 (6-ounce) red potatoes, peeled and diced into cubes
- 2 teaspoons canola oil
- 1 large onion, finely chopped
- 1 1/4 cups 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 crisp cooked bacon, crumbled
- 1/3 cup shredded sharp cheddar cheese (1 1/2 ounces)
- 2 green onions, thinly sliced
Directions
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Heat the oil in a Dutch oven or large heavy bottomed saucepan over medium-high heat. Add the onion and cook for 3 minutes. Add the broth and the potatoes. Bring to a simmer. Cook the potatoes, covered, until they are fork tender, about 15 minutes.
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Combine the flour and the milk in a large measuring cup. Bring to a boil, stirring often, being careful to not let the milk boil over. Cook for 1 minute. Coarsely mash potatoes into soup using a potato masher. For a smoother texture, use an immersion blender to blend the soup. Remove from heat and stir in sour cream, salt, and pepper.
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Ladle the soup into four bowls and top with the bacon, cheese, and green onions.
Recipe Notes
I like to oven-fry my bacon on a foil-lined rimmed baking sheet at 400°F for about 12 to 15 minutes, longer if using thick slice bacon.
I’ve made this a few times, but never have figured out the milk part. It calls for milk (halved) with flour and heated but the recipe doesn’t say when you add the milk
Super yummy and so easy! My daughter ate it and she’s so picky! I will make this again!
It is soooo easy and delicious. No adaptations required!
Ditto Erica, why is the milk divided? And divided into what?
what can i use fresh cream instead of sour cream and can i omit the bacon ?
Do you happen to know how many calories this is?
It says 2 cups of milk divided. Did I miss when to add the second cup of milk??
So I’ve been watching alot of your videos on YouTube and decided to try this recipe at work. It was super easy and the kids loved it!! They even went for seconds! Thank you for sharing ^_^
Just made this–turned out great! It was easy to prepare and I had all the ingredients on hand.
This looks fantastic! I plan to make this. Will russet potatoes work fine? Or do I need red potatoes?
They should work just fine! Just make sure to cook until they’re tender.
YUM! This was my first time making Potato soup and lord its so good I burnt my mouth eating it haha!! SO glad I made this thank you 🙂
making a pot right now! Except I always sautee the onions in the bacon fat instead of using oil. The flavour is AH-mazing and I just tell myself the calories in bacon fat are the same as the oil…. This soup rivals the local BBQ joint’s famous recipe!
This is a fantastic recipe! I’ve made it twice in the past 2 weeks (the second time by request). It is easy enough to get on the table in 30 minutes from start to finish. I used skim milk and low-fat sour cream and cheese. It does tend to thicken up after being refrigerated, but a splash or two of milk helps to bring back the desired soup consistency. Super good!
I made this tonight for dinner with a few changes and it was SO delicious. I’ve never made nor eaten a potato soup and this one really set the bar high. I used unsweetened coconut milk beverage, 2% Fage Greek yogurt, turkey bacon, and shredded Mexican blend cheese. It truly was like eating a bowl of the best loaded mashed/baked potato.
I love potato soup (in fact potato anything, except chips!) but I always seem to make potato and leek soup, must try this soon, thanks.
Just curious why you decided to peel the potatoes. I’ve always left mine unpeeled. Just a personal preference?
yum, yum….what better way to enjoy the Autumn cooler weather. This is going to be dinner today!
G’day! Your soup looks very warm and welcoming Tessa, true!
Is just brekkie here, but I could go for a bowl of this right now…great photos too!
Cheers! Joanne
You are adorable. I simply loved watching you make this soup! It looks amazing. I love potato soup, but have never had the “loaded” kind. Seriously must try one chilly evening!
Thank you so much Sally!!
I’ve made the original recipe of this soup probably 50 times or more over the past 3 years. Maybe even more. It’s a staple recipe for me, and I’m so happy to see that you’ve further simplified it. I have always hated having to scoop boiling hot potato out of the skins… I think peeling and cubing them will go so much faster and won’t burn my hands! Thanks for this update – it’s much appreciated!
I hated that too!! Glad I could help a fellow potato soup lover out 🙂
I just recently posted a potato soup but your lightened version will definitely help keep my skinny jeans fitting!
Great minds 😉
There isn’t much better than a loaded baked potato soup! Love that you lightened it up!
Really, who doesn’t like potato soup? I love it and as my workout times wind down 😉 a light version could be just what I need!!