Lighter Loaded Baked Potato Soup


  • 6 slices bacon, cut into bite-size pieces
  • 1 tbsp. butter
  • 1/2 tbsp. garlic, minced
  • 1/3 cup flour
  • 4 1/2 cups reduced-fat milk
  • 3 large Russet potatoes, peeled and cut into bite-size cubes
  • 2 tbsp. scallions
  • 1/2 cup light sour cream
  • 1/2 cup Monterey Jack cheese, shredded

In a large pot over medium heat, cook bacon. When done, remove and drain on a paper towel-lined dish.

Add butter to bacon grease. Add garlic and cook for 30 seconds. Add flour and whisk constantly for 1 minute.

Slowly add milk to pot, whisking constantly. Once mixture is smooth, add potatoes. Cook for 15 minutes over medium heat until potatoes are fork tender.

Add half of the reserved bacon bits, scallions, sour cream and cheese. Stir until combined.

Serve topped with remaining bacon bits, extra cheese, sour cream and scallions, if desired.

by The Savvy Kitchen