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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.3
  • Total Fat: 2.1 g
  • Cholesterol: 2.0 mg
  • Sodium: 63.1 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 4.4 g

View full nutritional breakdown of Loaded Potato Soup calories by ingredient
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Loaded Potato Soup

Submitted by: CHEF_MEG
Loaded Potato Soup

Introduction

Low in fat, but big on taste, everyone wins with this comforting soup recipe! Low in fat, but big on taste, everyone wins with this comforting soup recipe!
Number of Servings: 8

Ingredients

    Soup:
    2 teaspoons canola oil
    1 large onion, chopped
    2 cloves garlic, smashed and chopped
    3 stalks celery, chopped
    1 yellow bell pepper, chopped
    1/2 teaspoon black pepper
    1/2 teaspoon dried thyme
    1 tablespoon all-purpose flour
    5 Russet potatoes, peeled and diced
    1 quart homemade or low sodium chicken or vegetable stock
    1 bay leaf
    1 ear corn cooked or 1/2 cup frozen kernels
    1/4 teaspoon cayenne pepper

    Toppings:
    8 cherry tomatoes, diced
    2 Tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded
    1 head green leaf lettuce, shredded



Tips

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Directions

This is not your traditional potato soup recipe. I've added yellow bell peppers and corn for a boost in vitamins and fiber then loaded on my favorite potato toppings tomatoes, cheese and lettuce.
This soup is loaded down--with nutrition not fat! A loaded baked potato can have 460 calories each, and potato soup has gobs of salt.

By the way, it's not a mistake that you put lettuce in this soup. The hot soup will wilt the lettuce, and you will be amazed with the taste within the dish.

Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.

After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth.
If you want a thinner soup, add more stock.

Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese, and 2 tablespoons shredded lettuce.

Serving Size: Makes 8 one-cup servings.






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Member Ratings For This Recipe


  • Incredible!
    19 of 19 people found this review helpful
    Really Good!!! Didn't puree about 1/4 of the soup. Left some potatoes and veggies for a good chew. Added a pinch of bacon bits for extra flavor. A keeper...... - 1/20/12

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  • Incredible!
    10 of 12 people found this review helpful
    This is sooooooo good! I really do not eat too many potatoes due to the carbs (I am type 2 diabetic) but this is so loaded with other veggies, you don't NEED too many potatoes. I subbed spinach for the lettuce, but next time I'm going to try it with lettuce. Try greek yogurt as a topper as well! - 10/17/11

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  • Incredible!
    8 of 8 people found this review helpful
    Delicious! I Pureed about 3/4 of the soup because I like something to chew on. For less carbs, cauliflower could be used in place of half of the potatoes. I might even try it that way next time. - 1/16/13

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  • Very Good
    8 of 8 people found this review helpful
    I added some carrots and a little more corn. Very good!! - 1/15/12

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  • Incredible!
    7 of 7 people found this review helpful
    This was very good. This has really become my favorite potato soup. I made this when my son was home from college and he gobbled it up (of course, I topped his with some crumbled bacon and cheese). I share this all the time and people have no idea how healthy it is! - 10/30/12

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  • Incredible!
    7 of 7 people found this review helpful
    I loved this soup. Made some modifications as I don't like peppers (& they don't like me). Put in extra chopped celery, too much extra garlic (I'll use less next time). The last couple of times I ate it, I tossed in bacon bits - oh, wow! - 10/31/11

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  • Incredible!
    6 of 7 people found this review helpful
    Excellent recipe. I made it ahead and it was thick, rich and velvety; but then I thinned it out with 2 extra cups of chicken broth because it's for dinner & I didn't want it to be too thick later on. Can definitely make this soup within a dinner hour, which I might do the next time I make it. - 3/13/12

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  • Very Good
    5 of 5 people found this review helpful
    My family liked this and didn't ask for bacon in it! This was a winner in our house. - 11/15/11

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  • Very Good
    5 of 5 people found this review helpful
    I really liked the wilted lettuce, it really helped cut through some of the kick from the pepper and cayenne. Yummy for the fall weather! - 10/21/11

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  • Incredible!
    4 of 4 people found this review helpful
    I absolutely love this! I don't like spicey so I left out the pepper and it was great! - 1/13/13

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  • Very Good
    3 of 3 people found this review helpful
    A light and tasty soup. The lettuce makes it even more tasty. - 3/3/12

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  • Incredible!
    3 of 3 people found this review helpful
    I'm sick and miserable and this is just what the doctor ordered. Added chillies for flu fighting power and tucked in with mommy-loves-me slurps. This is SO comfort food. Mmmmmm - 1/15/12

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  • Very Good
    3 of 3 people found this review helpful
    absolutely yummy! - 1/13/12

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  • Incredible!
    2 of 2 people found this review helpful
    OMG... this was easy and so flippin good!! - 1/26/13

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  • O.K.
    2 of 3 people found this review helpful
    I didn't love this. Far too peppery and i even lessened the amount. I omitted some of the ingredients (corn, peppers, bay leaves) because I didn't have any on hand, and blended in my regular blender. I might make it again, but would definitely cut out the pepper and season to taste. - 1/23/13

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  • Very Good
    2 of 2 people found this review helpful
    Not bad, but I didn't like it all pureed - next time I'll leave some potatoes. I'll also cut back on the black pepper - I love black pepper and it was too peppery for me! - 1/22/13

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  • Incredible!
    2 of 2 people found this review helpful
    I love soup, and this one is a keeper! I used red bell pepper and about half the red and black peppers and it still really warmed me up. I am always looking for recipes light in sodium and calories that afford a larger/second helping guilt free. All the chopping was time consuming, but worth it. - 1/17/13

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  • Very Good
    2 of 2 people found this review helpful
    I made this for my husband, he had the flu:( and after 3 days of broth I gave him this because of the no dairy and he was impressed:) I did add green chilis, he is not a fan of peppers, will keep this around for sure. - 1/17/13

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  • Very Good
    2 of 2 people found this review helpful
    I made this recipe the other night and will definitely make it again. It was wonderfully thick considering it doesn't use any milk but you can easily adjust it if you want something a little thinner. I really thought the corn and the yellow pepper added a nice depth of flavour to the soup. - 1/17/13

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  • Incredible!
    2 of 2 people found this review helpful
    This is delicious. I have a very similar recipe that I use often, but will also use this one. I left out the Bay Leaf, the corn (allergies), and the Cherry Tomatoes, but everything else stayed the same. - 1/13/13

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  • 2 of 2 people found this review helpful
    I added a few crushed chili peppers and left out the corn,spinach instead of lettuce, Excellent - 1/13/13

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  • Very Good
    2 of 2 people found this review helpful
    will definitely make this again! - 4/14/12

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  • Good
    2 of 2 people found this review helpful
    I liked this soup although it took a while to prepare as I think I am slow at chopping. I left out the lettuce as I plan to freeze the leftovers for a later lunch. My other half disliked it, but he's very picky. - 3/6/12

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  • 2 of 14 people found this review helpful
    I've been looking for a potatoe soup recipe and this sounds different than other potatoe soup. I'll try it and let you know how I made out with it. - 10/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    We loved it first time around and then froze leftovers and the second time around it was still great! Thank you for a healthy recipe. - 4/4/13

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