Classic Low-Calorie Loaded Baked Potato Soup Recipe

As the weather cools and we crave cozy moments, there’s nothing quite like gathering around the table with a warm bowl of Classic Low-Calorie Loaded Baked Potato Soup. This hearty, yet light soup brings together the creamy texture of potatoes with the savory richness of cheese and the zesty kick of green onions. It’s perfect for family dinners, casual get-togethers, or simply to enjoy a comforting meal on a quiet evening. Let’s dive into the recipe and create this comforting dish that’s packed with flavor, but easy on the calories.

Recipe Summary

Ingredients

• 4 medium russet potatoes
• 4 cups low-sodium chicken broth
• 1 cup skim milk
• 1/2 cup Greek yogurt
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup cooked and crumbled turkey bacon (optional)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then pierce each one several times with a fork. Bake the potatoes for about 45 minutes, or until they are tender when pierced with a fork. Set aside to cool slightly.
2. Peel the potatoes and cut them into small chunks.
3. In a large pot, combine the chicken broth and minced garlic. Bring to a boil, then reduce the heat and simmer for 5 minutes.
4. Add the potato chunks to the pot, and use a potato masher or the back of a spoon to break them down slightly, leaving some chunks for texture.
5. Stir in the skim milk and Greek yogurt, and simmer for an additional 10 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Adjust the creaminess by adding more milk if necessary.
7. Ladle the soup into bowls and top each serving with a sprinkle of shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt. Add crumbled turkey bacon and fresh parsley for garnish, if desired.

Helpful Tips

• For a smoother soup, use an immersion blender to blend the potatoes to your desired consistency.
• Substitute Greek yogurt with light sour cream for a tangier taste.
• If you’re short on time, use pre-cooked, diced potatoes.

Storage and Substitutions

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Substitutions: Feel free to substitute russet potatoes with sweet potatoes for a different flavor profile.

Pairings and Combinations

This Classic Low-Calorie Loaded Baked Potato Soup pairs wonderfully with a crisp side salad or a slice of whole-grain bread. For a complete meal, consider serving it alongside a light white wine like Sauvignon Blanc or a refreshing iced tea.

We hope this Classic Low-Calorie Loaded Baked Potato Soup warms your heart and home as much as it does ours. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback, so please leave a comment on our website at www.zynahz.com. If you want more delicious recipes and updates, subscribe to our newsletter and follow Zynahz on social media! Happy cooking!