Chef Meg's Loaded Potato Soup

By , SparkPeople Blogger
My family loves potato soup but I prefer loaded baked potatoes. With this recipe, everyone wins! (Like this slimmed-down makeover recipe? Get more like it in the best-selling "SparkPeople Cookbook.")

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.

Nutrition info, loaded baked potato:

Nutrition info, traditional potato soup:

Nutrition info, my Loaded Potato 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

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


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.

Find the full recipe here, including full nutritional info.

What is your favorite way to top a potato? Would it work in a potato soup?
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