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Quick Loaded Potato Soup

Photo: Jennifer Causey
Active time 20 mins
Total time 30 mins

Serves 6 (serving size: about 1 1/4 cups soup, about 1 1/2 tbsp. cheese, 1 crumbled bacon slice, and 1 1/2 tsp. chives)

This lighter version of the beloved soup gives you more flavor, less glop, and full hearty satisfaction. With one simple extra step, the standard mashed potato process leads to a creamy soup adorned with all the great baked potato toppings. If you like the idea of some chunks of potato, mash coarsely; for a smoother soup, mash more completely. For the best texture, stick with russet potatoes (aka baking potatoes); starchier varieties won’t yield as creamy a result. The soup reheats well, so it’s a good make-ahead candidate; just store the toppings separately.


  • 2 pounds russet potatoes, peeled and cubed
  • 1.13 ounces all-purpose flour (about 1/4 cup)
  • 2 cups 2% reduced-fat milk
  • 1 cup unsalted chicken stock (such as Swanson)
  • 3/4 cup light sour cream
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 1/2 ounces sharp Cheddar cheese, shredded (about 2/3 cup)
  • 6 center-cut bacon slices, cooked and crumbled
  • 3 tablespoons chopped fresh chives

Nutrition Information

  • Calories 290
  • Fat 10.4 g
  • Satfat 5.9 g
  • Monofat 2.4 g
  • Polyfat 0.4 g
  • Protein 12 g
  • Carbohydrate 37 g
  • Fiber 2 g
  • Cholesterol 34 mg
  • Iron 1 mg
  • Sodium 657 mg
  • Calcium 233 mg
  • Sugars 4 g
  • Est. Added Sugars g

How to Make It

  1. Place potatoes in a Dutch oven; add cool water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium, and simmer until tender, 11 to 14 minutes. Remove from heat; drain. Return potatoes to pan; mash with a potato masher to desired consistency.

  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, milk, and stock in a medium bowl. Stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. Remove from heat; stir in sour cream, salt, and pepper. Ladle soup into 6 bowls; top with cheese, bacon, and chives.