Baked Potato Soup Recipe Healthy

Salt and black pepper to taste.

Baked potato soup recipe healthy. This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon cheddar sour cream and chives. In same saucepan melt 1 tablespoon butter over medium heat. Bring to a boil. In a large saucepan over medium heat cook and crumble beef until no longer pink.

Pour chicken broth into the instant pot and add salt and garlic salt. 1 2 cup light sour cream. Finely dice the green onions and put the white parts in the instant pot save the greens for topping the soup. Serve it with a green salad and crusty bread to clean up the bowl.

1 1 2 cups fat free chicken broth. Ingredients 2 pounds russet potatoes peeled and cubed 1 13 ounces all purpose flour about 1 4 cup 2 cups 2 reduced fat milk 1 cup unsalted chicken stock such as swanson 3 4 cup light sour cream 1 1 4 teaspoons kosher salt 1 2 teaspoon black pepper 2 1 2 ounces sharp cheddar cheese shredded. Prick potatoes with a fork and cook in the microwave 3 or 4 at a time and scoop out the flesh while the others are cooking. To make a vegetarian version of this potato soup omit the bacon and use no chicken broth.

4 scallions whites and greens separated chopped. Drain and set aside. 2 cloves garlic minced. Ingredients 1 tablespoon canola oil 2 slices bacon cut in half cup chopped onion 1 1 2 pounds medium russet potatoes 2 3 scrubbed and diced 4 cups reduced sodium chicken broth cup reduced fat sour cream cup shredded extra sharp cheddar cheese divided teaspoon freshly ground pepper 1 4.

4 large baking potatoes 6 bacon slices plus crumbled cooked bacon for serving 2 3 cup 11 tablespoons butter 2 3 cup all purpose flour 8 cups milk 5 ounces cheddar shredded. 2 medium russet potatoes washed and dried. 1 small head of cauliflower 3 1 2 cups or 16 ounces stem removed cut into florets. 3 strips bacon sliced.

Directions in a large saucepan combine the potatoes onion celery broth and pepper. 1 1 2 cups 1 reduced fat milk. 10 tbsp reduced fat shredded sharp. Instructions start by peeling and chopping the potatoes and chop the cauliflower and add both to a 6 qt instant pot.