Loaded Mashed Potato Soup

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Loaded Mashed Potato SoupRecipe
Photo: Jennifer Causey; Styling: Missie Neville Crawford


This is the perfect recipe for a novice, yielding delicious results with basic skills. If you aren't great with a knife, buy prechopped onion, grate or press the garlic, and snip the green onions and dill with kitchen shears.
Serves 6 (serving size: 1 cup soup, about 1 tablespoon cheese, 1 1/2 teaspoons bacon, and about 2 1/2 teaspoons green onions)


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Cooking spray
3/4 cup chopped onion
3 garlic cloves, minced
1 thyme sprig
1 (25-ounce) package unsalted chicken stock
1/4 teaspoon freshly ground black pepper
1 (24-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh dill
1/3 cup sliced green onion tops
1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup)
3 bacon slices, cooked and crumbled


Hands-on: 10 Minutes
Total: 30 Minutes

1. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic and thyme; cook 2 minutes, stirring frequently. Add stock; simmer 20 minutes. Remove and discard thyme sprig. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.

2. Return stock mixture to pan; add pepper and potatoes, stirring with a whisk until combined. Bring to a simmer; cook 5 minutes. Remove from heat; stir in yogurt and dill. Ladle into serving bowls; top with green onions, cheese, and crumbled bacon.

Created date

August 2014

Nutritional Information

Calories 200
Fat 9.7 g
Satfat 5.8 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 10 g
Carbohydrate 19 g
Fiber 2 g
Cholesterol 31 mg
Iron 1 mg
Sodium 588 mg
Calcium 117 mg