Go Back

Light Loaded Potato Soup

Course Soup
Cuisine American
Keyword light loaded, potato
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4


  • 4 6-ounce red potatoes, peeled and diced into cubes
  • 2 teaspoons canola oil
  • 1 large onion finely chopped
  • 1 1/4 cups lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices crisp cooked bacon crumbled
  • 1/3 cup shredded sharp cheddar cheese 1 1/2 ounces
  • 2 green onions thinly sliced


  • Heat the oil in a Dutch oven or large heavy bottomed saucepan over medium-high heat. Add the onion and cook for 3 minutes. Add the broth and the potatoes. Bring to a simmer. Cook the potatoes, covered, until they are fork tender, about 15 minutes.
  • Combine the flour and the milk in a large measuring cup. Bring to a boil, stirring often, being careful to not let the milk boil over. Cook for 1 minute. Coarsely mash potatoes into soup using a potato masher. For a smoother texture, use an immersion blender to blend the soup. Remove from heat and stir in sour cream, salt, and pepper.
  • Ladle the soup into four bowls and top with the bacon, cheese, and green onions.


I like to oven-fry my bacon on a foil-lined rimmed baking sheet at 400°F for about 12 to 15 minutes, longer if using thick slice bacon.