Low Sodium Loaded Potato Soup

Indulge in a comforting bowl of Low Sodium Loaded Potato Soup, a lighter take on a classic favorite that doesn’t skimp on flavor. This hearty recipe combines creamy russet potatoes, a medley of sautéed carrots, celery, and onions, and a blend of low-fat milk and unsalted broth for a velvety base that’s low in sodium yet rich in satisfaction. Infused with fresh thyme and black pepper, the soup is finished with a touch of reduced-fat sour cream and low-sodium shredded cheddar cheese for a luscious, cheesy kick. Each bowl is garnished with green onions and crispy, crumbled turkey bacon, offering those signature loaded potato toppings with a healthier twist. Perfect for cozy weeknights, this recipe is easy to make, packed with wholesome ingredients, and suitable for those watching their sodium intake. An irresistible combination of comfort and nutrition awaits!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 large russet potatoes
• 4 cups unsalted chicken or vegetable broth
• 2 cups low-fat milk
• 1 large carrots
• 2 medium celery stalks
• 2 tablespoons unsalted butter
• 3 minced garlic cloves
• 1 medium onion
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme
• 2 chopped green onions
• 0.5 cup reduced fat sour cream
• 0.5 cup low-sodium shredded cheddar cheese
• 4 slices cooked turkey bacon

Directions

Step 1

Peel and cube the russet potatoes. Slice the carrot and celery thinly. Dice the onion finely.

Step 2

In a large pot over medium heat, add the unsalted butter and allow it to melt. Add the diced onion, minced garlic, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

Step 3

Add the cubed potatoes to the pot followed by the unsalted chicken or vegetable broth. Bring the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.

Step 4

Using a potato masher or an immersion blender, mash or blend the potatoes to your desired consistency. For a smoother soup, blend more; for a chunkier soup, mash only slightly.

Step 5

Stir in the low-fat milk, freshly ground black pepper, and fresh thyme. Let the soup heat through for another 5-10 minutes on low heat.

Step 6

Before serving, stir in the reduced fat sour cream and half of the low-sodium shredded cheddar cheese. Mix until well combined.

Step 7

Serve the soup hot in bowls. Garnish each serving with a sprinkle of the remaining cheddar cheese, chopped green onions, and crumbled cooked turkey bacon for a delightful finishing touch.

Nutrition Facts

Serving size	(3190.7g)

Amount per serving	% Daily Value*
Calories	2279.4

Total Fat 71.7g	0%
Saturated Fat 42.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 226.5mg	0%
Sodium 956.0mg	0%
Total Carbohydrate 330.3g	0%
Dietary Fiber 27.7g	0%
Total Sugars 52.7g
Protein 82.6g	0%

Vitamin D 215.5IU	0%
Calcium 1506.1mg	0%
Iron 16.2mg	0%
Potassium 8055.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 14.4%

Carbs: 57.5%