When I say this Healthy Loaded Baked Potato Soup goes together quickly, I mean it’s so super-speedy you can probably put it together during the morning rush while pouring bowls of Cheerios with raisins, monitoring last minute homework completion, feeding the baby oatmeal, doing two heads of hair braids, and drinking coffee.
That’s what I did.
I try not to wait until the last minute to do blog posts. But I’ve been somewhat paralyzed with the inability to think of any post worthy enough to follow our recent record-breaking How to Cook Spaghetti Squash post. More people checked that spaghetti squash post over the weekend than any other recent post of ours. It even broke our single-day pageview record from almost 2 years ago of the Easter Deviled Egg Chicks recipe.
But all of a sudden it was Monday morning, and my best photography light was fading away. So I whipped up my favorite go-to soup in less than about 20 minutes total – or less than an hour if you include all the interruptions to answer things like “For math, I need to know, what’s another thing in our house that is shaped like a rectangle?”
I used the beautiful HUGE potatoes from my Dad’s garden and just five other simple ingredients plus S&P and whatever ‘tater toppings you like to top baked potatoes. Or if you’re like us, you’ve given up on baked potatoes (they aren’t especially young kid-friendly since they require lots of cutting) and just serve this healthy skins-on-potato soup with sprinklings of bacon, Cheddar cheese, plain yogurt, and rosemary from my daughter’s rosemary plant.
I’m not sure if this post will blow up on Pinterest or not, but I do predict that this Healthy Loaded Baked Potato Soup may become one of your favorite comfort food recipes for many cold days to come.
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Healthy Loaded Baked Potato Soup
- Author: by Serena Ball, RD
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Yield: 3 1/2 – 4 cups
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Description
This easy Baked Potato Soup is basically just 4 ingredients plus ‘tater toppings.
Ingredients
- 3 medium (or 1 giant garden) unpeeled, cubed potatoes
- 1 1/2 cups chicken broth
- 1 tablespoon butter
- 1 1/2 tablespoon whole wheat flour (or all purpose flour)
- 1/4 teaspoon chopped fresh rosemary
- 1/8 teaspoon salt
- Freshly ground pepper
- 1 1/4 cup 1%-fat milk
- Toppings: Grated Cheddar cheese, bacon, plain yogurt, chopped green onions, chopped avocado
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Instructions
- In a saucepan, place potatoes in cold water to cover by 1-inch. Bring to a boil, then turn down to medium and cook until tender, about 10-15 minutes. Drain potatoes and place in a food processor; add 3/4 cup chicken broth to potatoes and puree.
- In the saucepan, add butter and melt. Whisk in flour, rosemary, salt, pepper and cook for one minute whisking constantly. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more.
- Stir in potatoes and remaining 3/4 cup broth. Cook until heated through, stirring.
- Serve with toppings.
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