It is quickly becoming soup weather again, so I am sharing one of my favorites – Loaded Baked Potato Soup. This is a creamy, cheesy version that also has Greek yogurt and nonfat dry milk, making it a little lower in calories and fat and higher in protein than most recipes. Best of all, it really does taste like a loaded baked potato.
This recipe makes a lot of soup and will serve at least six.
Loaded Baked Potato Soup
5 lbs. baking potatoes
8 slices of bacon, chopped
1/4 cup all-purpose flour
8 cups milk (I used 2% because it is what I had on hand, but anything except maybe skim would work, and skim probably wouldn't be bad.)
1 cup nonfat dry milk
1 cup non-fat Greek yogurt
2 cups cheddar cheese, shredded
For serving: additional shredded cheddar, reserved bacon, sour cream, and chopped chives
Bake potatoes on a baking sheet at 400 degrees until easily pierce with a fork - about an hour.
When potatoes are cool enough to touch, peel them and cut them into chunks and set aside.
In a large pot, fry bacon over medium heat until crisp. Remove pot from heat and remove the bacon from the pot to drain on a paper towel lined plate leaving the bacon grease in the pot. Set bacon aside for topping the soup.
Stir flour into bacon grease, stirring until smooth.
Return pot to the heat and gradually stir in milk, stirring constantly to avoid lumps.
Bring almost to a boil stirring constantly. Then, reduce heat to low. Continue to stir frequently until serving to avoid scalding the milk to the bottom of the pan.
Stir in dry milk and yogurt and continue heating and stirring until everything is hot and thickened slightly.
Add potato chunks and mash them into the soup as desired. You could even blend them in with an immersion blender, but I wanted mine to stay chunky, but that is a personal preference, so do as you like.
Stir in cheese and continue to heat stirring frequently until cheese is melted.
Serve immediately with additional shredded cheddar, bacon, sour cream, and chives.