Low-Calorie • Gluten-Free

Active 25 min

Total 45 min

Loaded Baked Potato Soup

Here’s a soup recipe with the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives. To make a vegetarian version, omit the bacon and use “no-chicken” broth. Serve it with a green salad and crusty bread to clean up the bowl.

• 1 tablespoon canola oil
• 2 slices bacon, cut in half
• ½ cup chopped onion
• 1½ pounds medium russet potatoes (2-3), scrubbed and diced
• 4 cups low-sodium chicken broth
• ½ cup reduced-fat sour cream
• ½ cup shredded extra-sharp Cheddar cheese, divided
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ cup snipped chives or finely chopped scallion greens

1. Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper-towel-lined plate to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.

2. Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, ¼ cup cheese, salt and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve topped with crumbled bacon, the remaining ¼ cup cheese and chives (or scallion greens).

Serves 4: 1¾ cups each

Calories 328 | Fat 15g (sat 6g) | Cholesterol 29mg | Carbs 37g | Total sugars 2g (added 0g) | Protein 14g | Fiber 3g | Sodium 400mg | Potassium 1,023mg.

Nutrition bonus: Vitamin C (22% daily value).

Adding vinegar to the egg-poaching water helps the whites coagulate so they take on a nice, tidy shape.