Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 324.0
- Total Fat: 13.9 g
- Cholesterol: 43.5 mg
- Sodium: 244.5 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 1.6 g
- Protein: 14.2 g
View full nutritional breakdown of Baked Potato Soup calories by ingredient
Baked Potato Soup
Submitted by: HAPPYTIGERIntroduction
This is a light version of what would normally be considered a diet no-no - creamy potato soup. Along with a salad, you could easily have a sinfully decadent dinner for under 500 calories. This is a light version of what would normally be considered a diet no-no - creamy potato soup. Along with a salad, you could easily have a sinfully decadent dinner for under 500 calories.Number of Servings: 8
Ingredients
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4 baking potatoes (about 2 1/2 pounds)
2/3 cup all purpose flour
6 cups 2% milk
1 cup (4oz) reduced fat shredded extra-sharp cheddar cheese, divided
1/2 tsp salt
1/2 tsp pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked until very crisp and crumbled
cracked black pepper (optional)
Directions
Makes 8 generous (1 1/2 cup) servings
Preheat oven to 400.
Pierce potatoes with fork and bake at 400 for 1 hour or until tender. Cool, peel and coarsely mash.
Lightly spoon flour into measuring cup and level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated but do not allow it to boil. Ladle 1 1/2 cups soup into each serving bowl, top with 1 1/2 tsp cheese, 1 1/2 tsp onions, and about 1 Tbsp bacon. Garnish with black pepper if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user HAPPYTIGER.
Preheat oven to 400.
Pierce potatoes with fork and bake at 400 for 1 hour or until tender. Cool, peel and coarsely mash.
Lightly spoon flour into measuring cup and level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated but do not allow it to boil. Ladle 1 1/2 cups soup into each serving bowl, top with 1 1/2 tsp cheese, 1 1/2 tsp onions, and about 1 Tbsp bacon. Garnish with black pepper if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user HAPPYTIGER.
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Member Ratings For This Recipe
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Incredible!
1 of 1 people found this review helpful -
Very Good
This is a really great soup. I did make some modifications. I already had about 4 cups of homemade mashed potatoes frozen so I used those instead of baking new. I also added about 2 tsp of garlic powder in the pot first with a small amount of oil and onion then added the flour, etc. YUM! Thanks! - 12/10/12
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We use this recipe everytime we make it. I never thought to completely omit the butter though!!! What a splendid idea! We also throw back in some of the chopped up skin for added fiber. I'm thinking about substituting real bacon bits (low fat) for the bacon too the next time we make it for a try - 11/16/10
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