Cheesy Baked Potato Soup…Healthy Recipe Makeover

Oh so creamy, oh so cheesy potato soup.  Fantastic taste without the guilt of eating all those calories and fat.  This is one of our favorite fall/winter recipes.

    • Ingredients:

      2 tbsp of olive oil or butter

      1 large onion, minced

      2 clove garlic, minced

      1/4 cup all-purpose flour

      1 teaspoon salt

      1/2 teaspoon dried basil/italian blend

      1/2 teaspoon pepper

      3 large baked potatoes, peeled and cubed

      2 cups of Chicken broth

      2 cups 2% milk

      1/2 cup water

      1 teaspoon hot pepper sauce (optional)

      3 bacon strips, crumbled

      1 1/2 cup of 2% Shredded Cheddar Cheese

      Directions:

  1. Cooked bacon to your liking – I cook bacon in the microwave on a paper towel lined plate or use our Makin Bacon dish to make the bacon crispy without all the fat.
  2. In a large saucepan over medium heat, warm oil or melt the butter. Saute onion and garlic until they are tender.  Stir in flour, salt, basil, and pepper, mixing well.
  3. Slowly whisk in broth, water, and then milk.  Add hot sauce.  Bring mixture to a boil. Continue to boil and stir for 2 minutes.
  4. Decrease heat to medium and add the potatoes.   Simmer for 20-30 minutes until potato is tender.  Next, remove the pan from the heat and use an immersion blender to puree the soup until smooth. If you want a little more texture - use potato masher to mash the cubes of potato.   
  5. Return the soup to low heat. Add the cheese a handful at a time.  Stir continuously until cheese is melted and smooth after each handful.  Serve warm with crumbled bacon on top.
Note:  You can also add the cheese as a  topping with the bacon of each individual servings versus adding into the soup in the end.
As always, ENJOY!

Approx. 6 servings

Nutritional Value:

Approx. 275 calories, 11 g fat, 4 g saturated fat, 28 g carbohydrates, 3 g sugars, 2 g fiber, 12 g protein

 

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