Rating: 4 stars
151 Ratings
  • 5 star values: 72
  • 4 star values: 47
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 4

Loaded baked potatoes get a lightened makeover in this hearty and flavor-packed recipe. Make this reviewer favorite the star attraction of your next soup night. Kids of all ages will enjoy topping their bowls with bacon and cheese, but don't let the toppings stop there--roasted chopped broccoli florets, diced fresh tomatoes, and even a dollop of plain tangy Greek yogurt would all make for great finishing touches. Set up a topping buffet and let every member of the family make their own custom loaded bowl. After trying this, check out some other crock pot soup recipes we've got for you. This soup is the perfect make-ahead recipe for the whole week. 

Recipe by Cooking Light November 2012


Read the full recipe after the video.

Recipe Summary

20 mins
20 mins
4 servings (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

  • While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

  • Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

  • Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Chef's Notes

This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

325 calories; fat 11.1g; saturated fat 5.2g; mono fat 4.5g; poly fat 0.8g; protein 13.2g; carbohydrates 43.8g; fiber 3g; cholesterol 27mg; iron 1.3mg; sodium 670mg; calcium 261mg.