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Loaded Baked Potato Soup

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Loaded Baked Potato Soup

Course Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 327kcal

Ingredients

  • 6 ounces uncooked bacon roughly chopped
  • 1/2 cup yellow onion diced
  • 3 Tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 pounds russet potatoes peeled and diced
  • 1 cup low-fat 1% milk
  • 1 cup nonfat plain Greek yogurt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 2 Tablespoons fresh chopped chives

Instructions

  • Add bacon to a large pot over medium-high heat and cook until browned. Use a slotted spoon to remove bacon from pot and set aside on a plate lined with a paper towel.
  • Add onion to the same pot and cook for 3-5 minutes, or until tender. Sprinkle flour on top and cook, stirring continuously, for 1 minute.
  • Gradually mix in chicken broth until combined then add potatoes and bring to a boil. Reduce heat to low and let simmer for 20 minutes, or until potatoes are tender. When potatoes are tender, use a potato masher to mash up some of the potatoes for a thicker soup.
  • Add milk, yogurt, salt and pepper and stir to combine. Cook for a few minutes until heated through.
  • Top with cooked bacon, cheddar cheese and chives before serving.

Notes

MFP: MFF Loaded Baked Potato Soup
December 2021

Nutrition

Serving: 12.5ounces | Calories: 327kcal | Carbohydrates: 33.2g | Protein: 15.2g | Fat: 14.8g
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