Last night I made this Loaded Potato Soup recipe and my family loved it–even the kids scarfed it down! With all the potatoes from our CSA still hanging around, it was a perfect winter way to use them. Now, this is definitely a comfort food, but I found some ways to make it a little lighter and healthier without taking away the flavor.
Modifying this Recipe for Loaded Potato Soup
When it comes to modifying this recipe for loaded potato soup, there are a few modifications you can do to reduce fat, but still have lots of flavor:
- Milk – Substitute cow’s milk for an unsweetened almond milk or a rice milk.
- Sour cream – I used Greek yogurt to add more protein and less fat.
- Bacon – You could opt for a turkey bacon, but we went full-on. This is one place I didn’t want to cut back!
- 4-6 medium red potatoes, roughly chopped
- 2 tablespoons butter or bacon fat
- 1/2 medium onion, chopped
- 2 cups chicken broth
- 2 tablespoons flour
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 1/2 cups milk (we used unsweetened almond milk)
- Cooked bacon crumbles
- Shredded cheese (cheddar or Monterrey jack)
- Chopped green onions
- In a medium sauce pan bring water to a boil and drop in potatoes. Cook for about 20 minute or until tender with a fork. Drain, mash, and set aside.
- While potatoes are cooking, take butter (or bacon fat) and melt in a dutch oven or stock pot, then saute onions until translucent. Add flour and stir using a whisk for a few seconds, then add chicken stock.
- Cook for about 3-5 minutes until it begins to thicken.
- Remove from heat and stir in sour cream, salt, and pepper to taste.
- Add potatoes and combine.
- Serve generously topped with bacon, cheese, and green onions.
:: Find more great recipes for soups in my Recipe Box!