Loaded Baked Potato Soup 360 Calories

loaded baked potato soup

As usual, my cravings lead to my choices for this weeks meal prep! I’ve been craving a loaded baked potato for a few weeks but I didn’t have an opportunity to have one of course. So, for this weeks meal prep, I made Loaded Baked Potato Soup!

This recipe was super simple, and actually lower calorie than I thought considering allllll the BACON I used to make it! It works out to being only 360 calories for nearly 2 cups of soup and toppings! If you’re craving a nice steak-house baked potato with all the fixings like I was, this will hit the spot.

Let me know in the comments below what you’ve been craving and how you’ve managed to satisfy it without going off track.

Find more of my soup recipe here and my guides to meal prepping here.



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Loaded Baked Potato Soup

Easy, low-calorie soup recipe. This loaded baked potato soup recipe will hit the spot on a cold day, it tastes like comfort food at only 360 calories!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: Pork Dishes, Soups
Servings: 10

Ingredients

soup

  • 1 tbsp canola oil
  • 4 slices bacon
  • 1 onion chopped
  • 3 lbs russet potatoes peeled and diced
  • 8 cups chicken broth low sodium
  • 2 cups water
  • 1 cup low fat sour cream
  • 1/2 cup cheddar cheese shredded
  • salt to taste
  • pepper to taste

Toppings

  • 6 slices bacon
  • 1 bunch green onions sliced
  • 1 cup cheddar cheese shredded

Instructions

  • In a large pot heat the oil over medium. Add in the 4 pieces of bacon. cook, turning often, about 5 minutes until crisp. Remove from pot and set aside.
  • Add onion and cook about 3 minutes until soft. Add diced potatoes, broth and water and bring to a boil. Reduce heat to simmer about 15 minutes until the potatoes are tender.
  • While the soup is cooking, in a frying pan cook the rest of the bacon until crisp, about 5 minutes. set aside to cool. when cool crubmle and set aside with the rest of your toppings.
  • Use an immersion blender or regular blender to carefully puree the soup. Add sour cream, cheese a pepper. Taste before adding any salt. Use the immersion blender or a wisk to blend in the soure cream and cheese.
  • Portion the soup into 10 containers and top each one with crumbled bacon, sliced green onion and shredded cheddar (about 2 tbsp) Alternativly, if you prefer your bacon to stay crispy, divide your toppings into zplock baggies to top you soup after you heat it up!

Notes

NUTRITION INFORMATION

Yield: 10 servings
  • Amount Per Serving:
  • Calories: 360
  • Total Fat: 11g
  • Saturated Fat: 4.8g
  • Cholesterol: 37.8mg
  • Sodium: 292mg
  • Carbohydrates: 46.4g
  • Fiber: 3.8g
  • Sugar: 4.6g
  • Protein: 16.5g


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