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Home > Loaded potato soup

Loaded potato soup

Recipe Information

Servings 8
Preparation Time 15 Minutes
Cook Time 40 Minutes
Total Time 55 Minutes
Difficulty Intermediate
Main Ingredient Potatoes
Category Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine American; German
Cook Method Stove Top
Diet Low Calorie; Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; High Fiber; Vegetarian


  • Soup:

    • 2 teaspoons canola oil 

    • 1 large onion, chopped

    • 2 cloves garlic, smashed and chopped

    • 3 stalks celery, chopped

    • 1 yellow bell pepper, chopped

    • 1/2 teaspoon black pepper 

    • 1/2 teaspoon dried thyme 

    • 1 tablespoon all-purpose flour 

    • 5 Russet potatoes, peeled and diced

    • 1 quart low sodium chicken stock or vegetable stock 

    • 1 bay leaf 

    • 1/2 cup frozen corn 

    • 1/4 teaspoon cayenne pepper 

  • Toppings:

    • 8 cherry tomatoes, diced

    • 2 tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded

    • 1 head green leaf lettuce, shredded



  • Add the canola oil to a saucepan over medium-low heat. Cook the onions in the oil until soft.

  • Add the garlic, celery, and bell pepper to the saucepan. Cook an additional 3-4 minutes or until the vegetables are tender.

  • Using a wooden spoon, stir in the flour and cook for one minute.

  • Add the black pepper, bay leaf, and thyme to the saucepan.

  • Slowly pour in the stock and potatoes.

  • Stir thoroughly and cover. Simmer for 30 minutes.

  • Remove the bay leaf and add the corn and cayenne pepper.

  • Puree the soup in a blender or food processor until smooth.

  • Place the soup into bowls and garnish each with one chopped cherry tomato, one teaspoon sharp cheese, and two tablespoons shredded lettuce.


Nutrition (per serving)

  • Calories: 168 cal

  • Total fat: 2g

  • Cholesterol: 2mg

  • Sodium: 50mg

  • Carbohydrate: 32g

  • Fiber: 5g

  • Protein: 5g