Saturday, May 14, 2011

Classic Recipe: Fully Loaded Baked Potato Soup

Continuing from my May eNewsletter, here's another great recipe for you to try at home. It's low in calories, healthy, and very easy to make. Enjoy!!!

Ingredients for Soup

1 large potato (about 14.5 ounces)
2 tablespoons chopped onion
1/2 teaspoon minced garlic
3 cups fat-free chicken broth
1 cup light plain soymilk
1/4 cup all-purpose flour
2 tablespoons shredded fat-free cheddar cheese
2 tablespoons fat-free sour cream
1 tablespoon precooked real crumbled bacon
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Ingredients for Topping

5 teaspoons shredded fat-free chedar cheese
5 teaspoons fat-free sour cream
5 teaspoons diced scallions
2 1/2 teaspoons precooked real crumbled bacon


  1. Pierce potato with a fork in multiple places, and then place it on a microwave-safe plate. Microwave for 8 to 10 minutes, until potato is soft. Once cool enough to handle, remove and discard skin.

  2. Mash the potato pulp with a fork and set aside. Bring a medium pot sprayed with nonstick spray to medium-high heat on the stove. Add chopped onion and minced garlic and cook for 1 to 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.

  3. Add mashed potato and stir until fully blended. Add all other ingredients for soup. Mix well, reduce heat, and simmer for 2 minutes.

  4. Top each serving with a teaspoon each of cheese, sour cream, and scallions. Sprinkle each serving with 1/2 teaspoon crumbled bacon. Enjoy!

Makes 5 servings. 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber. 2.5g sugars, 7.5g protein.