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This creamy and healthy baked potato soup recipe is one of my favorite soups to eat during the colder months. It’s lower in fat, can be made gluten free and high in protein because I love to top my soup with shredded chicken. Plus, it’s perfect for meal prepping!
I absolutely love potatoes! Seriously, they are my favorite food. I enjoy them every which way you can possibly make them so when I make a soup out of them, I devour it for days. It’s the Scot-Irish in me!
I roast my potatoes before adding them into this healthy baked potato soup recipe, but it isn’t totally necessary especially if you are short on time. I also peel half of the potatoes in this recipe as well, but that will be up to you and what your preference is. The potato skins add a bit of texture that I really enjoy, and they add a bit of fiber to this meal. If you want your soup to be 100 % creamy then go ahead and peel them all.
It’s simple to peel the skin off of the potatoes after they have roasted in the oven for about an hour. Just be sure to let them cool a bit before you try and peel the skin off using your fingers.
If you love potatoes as much as I do, then check out my GERMAN POTATO SALAD or my ALOO KEEMA (MINCED BEEF AND POTATO CURRY).
Vegetarian/Vegan
Of course, you can make this baked potato soup recipe vegetarian by omitting the chicken and bacon from the recipe. Just substitute olive oil for the bacon fat and use vegetable broth instead of the chicken stock.
I use a small amount of heavy cream at the end, but the soup is quite delicious without it. Half and half or milk can also be substituted to lower the fat in this dish a little more. Alternately, unsweetened canned coconut milk can be used to make this completely vegan along with using a vegan cheese product to add to the toppings. This will increase the fat content to the soup though.
Gluten free
To make this baked potato soup recipe gluten free simply replace the all-purpose flour for gluten free flour using the same measurements. THIS is the brand that I use.
Storing/Reheating/Freezing
Store this healthy loaded baked potato soup in the fridge in an airtight container for up to 4 days.
Reheat the soup in the microwave (1-2 minutes) or on the stovetop (covered) until heated through.
This soup freezes well and will keep in the freezer for up to 3 months. Make sure to place it in an airtight container, Ziplock or THESE freezer made soup blocks.
SOUPER CUBES are awesome and come in different sizes so you can freeze soups, broth, sofritoes or anything else in its liquid form. Plus, they are BPA free, dishwasher safe and oven safe.
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HEALTHY BAKED POTATO SOUP
Equipment
- 1 blender Immersion or regular
Ingredients
- 5 strip Bacon
- 6-7 each Russett potatoes
- 1 tbsp Bacon grease see note
- 1 cup Onion diced
- 2 stalk Celery diced
- 1 tbsp Garlic minced
- ¼ cup Flour all purpose or gluten free
- 4 cup Broth chicken or vegetable
- 2 cup Water
- ¼ cup Heavy cream, half and half or milk see note
- ½ tsp Salt
- ½ tsp Pepper white or black
Instructions
- Preheat the oven to 400-degrees F. Cook bacon on a foil lined baking sheet for 15-20 minutes. Place cooked bacon on a plate lined with paper towel. Save the bacon grease.
- Wash and scrub the potatoes and cut in half lengthwise. Place in a baking dish and cover with foil. Bake for 1 hour @ 400 degrees F. Remove from oven, remove the foil and let cool for 10 minutes. Using your hands, peel the skin off of the potatoes (optional) and dice into medium pieces.
- In a large soup pot or Dutch oven heat 1 tbsp of bacon grease on medium heat. Sauté the onion and celery for 5 minutes then add the garlic and cook for 1 minute.
- Sprinkle the flour over the cooked vegetables and then add 4 cups of broth and 2 cups of water, stir to combine. Add the diced potatoes and cook covered on medium low for 30 minutes.
- Blend the soup using a blender (immersion blender preferred) until creamy and smooth. Add the heavy cream and stir to combine. Add salt and pepper to taste.
- Top with cooked rotisserie chicken, crumbled bacon, shredded cheese, parsley and/or green onions.
Notes
