Thursday, September 8, 2011

Easy Loaded Baked Potato Soup

The other day I was craving some soup, and I had some potatoes left over from my Creamy Mashed Potatoes recipe, so Loaded Baked Potato Soup just seemed to hit the spot. I was very hungry though, and had a million things to do, so I needed something fast though. I flipped through my recipe binder and found this quick and easy soup from Kraft Foods.

Now please note this is not the best ever Loaded Baked Potato Soup I have ever had, but it was quick and easy, and it wasn't too bad. I did add in some more seasonings because it was a little bland.

I was debating on posting this recipe because it is made in the microwave, but since we are keeping it real around here, I figured microwavable recipes needed to be included as well. I am even going to add a tag for future microwavable (aka lazy) recipes.

Loaded Baked Potato Soup
Serves 3 - 4 soup bowls



-- 1 lb. baking potatoes (about 2), cubed
-- 1 can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
-- 1 cup milk (I use skim milk) 
-- 3 slices bacon, cooked, crumbled and divided (I used turkey bacon)
-- 1 cup shredded cheddar cheese, divided
-- 1 green onion sliced, divided (I forgot to add in, but go for it)
-- 1/4 cup sour cream (I used light)
-- Salt and pepper to taste (my addition)
-- Kansas City Steak Seasoning (my addition, love this on potatoes for some reason!)


Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher. Please note I then had to microwave again for a few more minutes. The potatoes still seemed a little too hard for my liking.

Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup. Add salt, pepper and any seasonings to taste.

Serve topped with reserved bacon, cheese, onions and sour cream.

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