Nutrition Facts
  Servings Per Recipe: 8
  Serving Size: 1 serving
Amount Per Serving
  Calories 229.3
  Total Fat 8.3 g
      Saturated Fat 4.9 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 2.5 g
  Cholesterol 24.6 mg
  Sodium 183.3 mg
  Potassium 755.7 mg
  Total Carbohydrate 31.4 g
      Dietary Fiber 3.0 g
      Sugars 4.7 g
  Protein 8.6 g
  Vitamin A 7.9 %
  Vitamin B-12 6.0 %
  Vitamin B-6 20.9 %
  Vitamin C 21.3 %
  Vitamin D 8.1 %
  Vitamin E 1.2 %
  Calcium 15.0 %
  Copper 8.2 %
  Folate 11.8 %
  Iron 8.7 %
  Magnesium 11.0 %
  Manganese 16.0 %
  Niacin 10.0 %
  Pantothenic Acid     7.4 %
  Phosphorus     19.1 %
  Riboflavin 13.1 %
  Selenium 7.5 %
  Thiamin 8.9 %
  Zinc 6.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Baked Potato Soup

View the full Baked Potato Soup Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Baked Potato Soup

106 calories of Baked Potato, with skin, (0.38 large (3" to 4-1/4" dia.)

39 calories of Butter, unsalted, (0.38 tbsp)

27 calories of Cheddar Cheese, (0.06 cup, shredded)

25 calories of Milk, 1%, (0.25 cup)

14 calories of Flour, white, (0.03 cup)

11 calories of Bacon, pork, microwaved, (0.25 medium slices, cooked (raw product packed 20/lb))

5 calories of Onions, raw, (0.09 cup, chopped)

2 calories of Chicken Broth, Fat Free, 33% less sodium, Swanson, (0.13 cup)

2 calories of Garlic, (0.38 clove)

1 calories of Scallions, raw, (0.38 tbsp chopped)

1 calories of Celery, raw, (0.03 cup, diced)

0 calories of Pepper, white, (0.03 tsp)


Nutrition & Calorie Comments  

Very Yummy! Definitely needed salt & pepper. Makes a HUGE amount since it calls for 7 "large" potatoes, so we have a lot of leftovers - which I am excited about! Submitted by:
KMATTHIENSEN
(2/18/13)
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Used a whisk to mush the potatoes just a little so it would still be lumpy. Gave a few additions to turn it from "good" to "great." Added some garlic powder, quite a bit of salt and pepper, a few pinches of dried cilantro, and liberal amounts of cheese. I know cheese adds calories but needed flavor. Submitted by:
JESSEIL
(11/7/12)
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I changed the recipe a bit...used only half the boiled potato (also didnīt peel the potatoes for higher vitamin and fiber content), substituted the other half for boiled pimpernel (3), olive oil instead of butter, traded 2 of the milk cups for water, and it was still very good! But quite lighter Submitted by:
SARAJARDIM1979
(10/23/12)
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Sounds good, but I would use half and half, to eliminate those hidden sugars. Not concerned about the calories. Sugar is what makes you fat!!!! Submitted by:
SUNNYARIZONA
(10/22/12)
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This is perfect for the cold weather we are having! I had to adjust the amounts to make the soup in a smaller quantity. There are only two of us and we live in an apartment that has a very small freezer in our refrigerator. I didn't use the bacon to cut down on the sodium.The soup was delicious! Submitted by:
NONNAOF2
(10/22/12)
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I can't wait to try this!!! Used to make a similar soup in college -both hearty/SUPER yummy! However, made it wo the butter & I used non-fat milk, bacon bits instead (or sometimes none). I let is simmer on the stove for quite a while so it got nice & thick. I even threw in some mix vegi's! YUM! Submitted by:
TFAY511847
(10/22/12)
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I replaced butter with olive oil&celery with a cinnamon stick,a pinch of carry and a pinch of nutmeg. I too used low fat milk&no flour or cheese... tastes and smells like heaven... it's the first potato soup I ever tasted.... Submitted by:
JOELCC
(10/22/12)
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For a milder onion flavor I use leeks and I leave the skin on the potatoes. I agree a pinch of salt and a 1/2 tsp of pepper is necessary to give it some zip. I don't blend baked potatoe soup, generally but occasionally I take out most of the vegetables & use the hand held blender for creamier soup. Submitted by:
GINIEMIE
(10/22/12)
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Excellent! Just like my moms only better nutrition! Made half the recipe Submitted by:
THEWEAVER
(10/21/12)
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I don't find a need at all to add salt to it. This is awesome and perfect for a chilly day. Submitted by:
MAMADUCK8
(12/22/11)
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Pretty good, just needed some salt and pepper Submitted by:
MOMHIL
(8/29/11)
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Quite enjoyed this. Very filling but a little too high in calories to have as a snack. It's more a meal. Submitted by:
EVILCHESHIRECAT
(6/21/11)
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This was excellent. We even used 2% shredded cheese to further reduce the calories and fat. Thanks for the recipe. Submitted by:
ANJNNO
(1/8/11)
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This was good, but it wasn't soup... It solidified as soon as it cooled, even though i used an extra cup of stock while making it. Ate it up as a side dish in the end. It tasted good, but needed salt. Submitted by:
A_YELLOWPENGUIN
(10/30/10)
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It was good! I lightly mashed the potatoes at the end and that helped thicken it right up. I also had to add salt. I would make this again! Submitted by:
GLITTERMAMMA
(10/23/10)
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I really enjoy potato soup but not the calories. I am going to try this using 1/2 the potatoes cubed and the other 1/2 using the hand blender to puree into the liquids. I like the idea of FF half & half also. Submitted by:
JAMER123
(10/22/10)
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With the cooler temps sticking around this is going to be a great recipe to try. Lower sodium with soup is ALWAYS GOOD. Submitted by:
SUZYMARC
(10/22/10)
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Using baked instead of boiled potatoes gives more flavor. If using boiled, cook in broth instead of water. For added nutrition and a little color, add chopped parsley and 1 c. EACH of finely diced carrots and broccoli (with the celery) and 1 c. fresh or frozen green peas near end of cooking time Submitted by:
TRICIAN13
(10/22/10)
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I would prefer the ingredients to be measured in lbs or oz and not 7 "large baked Potatoes". It would make the Calorie Count better. Submitted by:
GRETEL1128
(10/22/10)
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I made this with soy milk. It was a bit runny, so I added a Betty Crocker instant potatoes and add a bit more chicken stock (1 cup). Resuling in an additional 5 calories and almost no fat <1 gram (assuming 15 servings). It made the soup thick and creamy and added to the taste and texture. Submitted by:
SSILLS
(5/17/10)
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I used an immersion (stick) blender with this soup also and it made for a thick creamy soup without using flour. I needed to add salt and a little more pepper but even my family loved it. No one complained that I was serving them healthy food again. Submitted by:
LUMPYDOODLE
(2/2/10)
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