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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 229.3
  • Total Fat: 8.3 g
  • Cholesterol: 24.6 mg
  • Sodium: 183.3 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.6 g

View full nutritional breakdown of Baked Potato Soup calories by ingredient
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Baked Potato Soup

Submitted by: CHEF_MEG
Baked Potato Soup

Introduction

All the taste of a loaded baked potato, in a hearty soup. All the taste of a loaded baked potato, in a hearty soup.
Number of Servings: 8

Ingredients

    1 1/2 tablespoons unsalted butter
    1 large white or yellow onion, diced (about 3/4 cup)
    2 cloves garlic, minced
    1 celery ribs, diced (about 1/4 cup)
    1 tablespoon all-purpose flour
    1 cup low-sodium or homemade chicken stock
    1 pound potatoes, baked (about 3 medium potatoes), peeled and chopped
    2 cups skim milk
    1/8 teaspoon black pepper
    2 strips bacon
    2 green onions, sliced
    1/2 cup reduced-fat shredded sharp cheddar cheese


Directions

Place a stock pot over medium heat, then add the butter.

When the butter is melted and frothy, add the onions. Cook for two minutes, then add the celery and garlic.

Sweat the vegetables for three minutes, then lower heat to medium-low. Stir in the flour.

Cook for two minutes, stirring constantly. Slowly whisk in the stock.

Add the potatoes then the milk.

Cook for about 20 minutes, never allowing the soup to boil, stirring occasionally.

Meanwhile, cook the bacon until crisp. Place on a paper towel, blot away any excess grease, then crumble.

After 20 minutes remove the soup from heat. If you prefer a smooth soup, use an immersion blender to puree it.

Serve immediately, garnishing with the bacon, green onions, and cheese.

Recipe makes 8 one-cup servings






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Member Ratings For This Recipe


  • Very Good
    48 of 51 people found this review helpful
    try using 1 cup of fat free half and half for one of the cups of skim milk and sub one cup of non-fat or low-fat sour cream for the cheese. this cuts out a ton of calories and makes a beautiful, smooth and creamy soup. top with some minced green onion and cracked pepper....yumm!! pure comfort food. - 10/22/09

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  • Very Good
    28 of 29 people found this review helpful
    This is a large pot of soup for a small household. I stop the process before adding milk. About one third the recipe is left in the pan and a cup of milk added for now. The extra can be frozen in two or four containers and well labeled for later.Add milk to thawed mix for freshness - 10/22/11

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  • 23 of 25 people found this review helpful
    if you are feeling lazy ((who?? us?? =]))...
    my mom always uses a bag of frozen potatoes when making potato soup. they are already skinned and cup up so this will greatly reduce your prep time! i haven't made this recipe but i plan on it! - 10/22/09

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  • Incredible!
    22 of 22 people found this review helpful
    This was absolutely great! We had enough for some left overs and I threw in broccoli and carrots with it the next day, oh also I left the peel on rather than taking it off and it was still so tasty! - 1/29/10

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  • Incredible!
    18 of 19 people found this review helpful
    This soup is Wonderful for the cold rainy days suggestion for single people or smaller families you can always cut the recipes in half , Thank you !1 - 10/22/09

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  • Very Good
    16 of 17 people found this review helpful
    I have been making similar soup for a while now, and find that by using a stick blender (inexpensive, versatile tool ), I can leave out the flour entirely for rich, thick soup. Take out 1/2 veggies (pot,celery,carrots,red bell ppr;puree rest, add milk, ff 1/2 & 1/2. Put reserved veggies back in ! - 10/22/09

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  • Good
    16 of 16 people found this review helpful
    I didn't find this soup to be at all thin. However, like most of Chef Meg's recipes, it needs a good dose of salt and pepper to give it some life. Otherwise, it's quite bland. - 9/21/09

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  • 15 of 15 people found this review helpful
    If cream soups are too thin, try adding a small amount of instant potato flakes-- this works great for me. - 12/28/11

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  • Very Good
    11 of 11 people found this review helpful
    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. - 2/2/10

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  • 9 of 9 people found this review helpful
    I love her recipes, anyone can make! Comment for prominent onion person, there are some onions that have way more flavour, stick to mild, vidalia or Mayan Sweet if you don't like a strong bite. Maybe that's what happened. - 10/22/09

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  • Good
    5 of 5 people found this review helpful
    I love potato soup but this one was a little thin. I will try to use more potatoes, less milk next time. - 10/22/09

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  • 4 of 7 people found this review helpful
    c is for cup, t is for teaspoon. This sounds great, love soup, can't wait to try! Much lighter version than what I make now. - 10/22/09

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  • Incredible!
    4 of 4 people found this review helpful
    Great discription of how to put it together. Adjusting the seasoning to taste. I didn't find there was to much onion. The thickness is just right for soup. - 10/22/09

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  • Very Good
    4 of 4 people found this review helpful
    RECIPE WAS VERY GOOD ! I ALWAYS SEASON TO MY TASTE. - 10/22/09

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  • 3 of 3 people found this review helpful
    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! - 10/22/12

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  • Good
    3 of 3 people found this review helpful
    I had to add some salt though - 10/11/09

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  • O.K.
    3 of 7 people found this review helpful
    This soup was very thin and the onions were too prominent (I even used less than called for). - 9/13/09

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  • Incredible!
    2 of 2 people found this review helpful
    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! - 10/22/12

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  • 2 of 2 people found this review helpful
    @Klarke79 -- capital T means tablespoon, lower-case t means teaspoon. - 10/22/09

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  • 2 of 6 people found this review helpful
    I'm a single person. How can I make a MUCH smaller portion of this soup? I'd have to eat it everyday for 2 weeks at this portion size! - 10/22/09

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  • Good
    1 of 2 people found this review helpful
    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!!!! - 10/22/12

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  • 1 of 1 people found this review helpful
    This sounds yummy! And, sounds like it has the flavor but not as high caloried. I like that! - 10/22/09

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  • 1 of 3 people found this review helpful
    looks very good will make it for husband - 10/22/09

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  • Incredible!
    1 of 3 people found this review helpful
    I love potatoes and this sounds good. I am going to make it for Lunch today. Thank you for the recipe. - 10/22/09

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  • 1 of 6 people found this review helpful
    Can someone tell me what the c and t mean in the recipe quantities. i.e 1/4 c celery - 10/22/09

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