Loaded Potato Soup

Loaded Potato Soup

4.2 of 5 (129)
member ratings
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


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


    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

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


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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.

Member Ratings For This Recipe

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    25 of 25 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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    20 of 22 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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    16 of 16 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

  • no profile photo

    Very Good
    11 of 11 people found this review helpful
    I added some carrots and a little more corn. Very good!! - 1/15/12

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    11 of 11 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