Super Loaded Baked Potato Soup


When I was doing my recap of the best recipes from 2010 with Finding Joy in My Kitchen, I noticed she had a recipe for baked potato soup.  Now I have several yummy versions of baked potato soup already on my site, most of which include a creamy white base with potatoes in it.  Then the soup is topped off with cheese, green onion, and crumbled bacon.  This soup takes it up a notch by including cheese into the base of the soup making it cheesy and creamy.  Then it also includes broccoli.  Now you can see why I have called this recipe “Super Loaded Baked Potato Soup”.

I did make a few changes to the original recipe.  I simplified the process by adding frozen broccoli and upped the amount of cheese.  I felt the soup needed more to get that cheese flavor across.  Now even though this is a cream based soup, it is on the healthier side.  This soup does not include any butter in the base.  It also only includes 1 cup of cream and 1 cup of milk, where my other favorite recipe uses 5 cups of milk, 1 cup of cream, and 1 cup of sour cream.

If you have a favorite baked potato soup recipe that you love you could easily adapt it to include the cheese and broccoli.  However, with the new year I thought a lighter version would be appreciated.  It was delicious and I know my waistline appreciated this lighter version.

Super Loaded Baked Potato Soup

  • 5 cups diced russet potatoes
  • 1/2 medium onion, chopped
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup flour
  • 1 cup skim milk
  • 1 cup cream
  • 12 oz bag frozen chopped broccoli, thawed
  • 2 cups shredded extra sharp cheddar cheese
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/2 cup bacon bits
  • low fat sour cream, optional
  1. Place potatoes and onion in a large pot with enough water just to cover the potatoes.  Add salt and pepper.  Bring to a boil and cook for 20 minutes or until fork tender.  Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
  2. Mash the potatoes a few times with a potato masher.
  3. Whisk together flour and milk; stir in with the potatoes.  Then mix in the cream.  Simmer until mixture is slightly thickened.
  4. Add broccoli, paprika, and garlic powder and cook for 1-2 minutes more.  Just enough to warm the broccoli.
  5. Remove from the heat and add the shredded cheddar cheese. Stir until the cheese is all melted.
  6. Sprinkle each bowl with bacon bits and a spoonful of sour cream, if desired. Serves 6-8.
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