Easy Ministry Meals
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Skinny Loaded Baked Potato Soup

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Skinny Loaded Baked Potato Soup

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Milk
Meal type Soup
Misc Freezable, Pre-preparable, Serve Hot


  • 1 Medium sweet onion
  • 1 Medium celery stalk
  • 3 slices nitrate free, all natural bacon (cut into bite size pieces)
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  • 2 Small garlic cloves (minced)
  • 6 cups organic chicken stock or broth
  • 5-6 sprigs fresh thyme (leaves removed from stem)
  • 1 1/2lb Russet or Yukon Gold potatoes (scrubbed and cubed)
  • 1/4 cup organic half & half (or milk of choice)
  • organic shredded sharp cheddar cheese (to taste)
  • chives (to taste)
  • organic sour cream (to taste)


*WWpts= 3 pts per serving*

*WWpts= 4 pts per serving*



Step 1
Puree onion and celery in a food processor and set aside.
Step 2
Preheat a large stock pot over medium-medium high heat, spritz with olive oil spray, add bacon, and cook until the fat has rendered out and it is brown and crispy, about 3-5 minutes. Remove with a slotted spoon and transfer to a paper towel lined plate. Set aside.
Step 3
Pour the majority of the remaining bacon grease into a grease keeper or bowl lined with aluminum foil, reserving about 1 tsp in the pot for the veggies. Add the onion and celery puree and cook for 2-3 minutes or until it starts to slightly brown. Add the salt, pepper, and garlic and cook for another 2-3 minutes.
Step 4
Slowly stir in the stock then add the thyme leaves and bring to a boil. Lower heat to medium, gently drop in the potatoes and simmer for 18-20 minutes or until they are fork tender. Reduce heat to low.
Step 5
Leave the soup as is or do what I did and mash the potatoes just a bit so you will have both a chunky and smooth soup.
Step 6
Right before you are ready to serve, stir in the half and half then let everyone garnish their own bowls with shredded cheddar, sour cream, chives, and the reserved bacon bits.
Step 7
Love y'all!