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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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  • I've made many potato soups over the years (it's my husbands favorite) but this one beats them all and is a keeper. Very, very flavorful! No substitutions or changes needed. - 3/5/14

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  • This recipe was bland. My teenager is the only one that ate it. I think with a little tweaking this would be good. I will try making this again, but I will make some changes. - 2/27/14

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  • Love this recipe! So does the whole family. - 2/26/14

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  • Mine wasn't very thick, but didn't use an immersion blender either. Used more garlic because I like it and put a few carrots in for color. Good flavor. - 2/22/14

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  • I LOVE potato soup so I was eager to try this--was pretty disappointed--not very rich and creamy tasting--kind of blah. I ended up adding some clams to try to give it some flavor--still didn't do much for it. I'll stick to making it like my mom did on the stove. - 2/17/14

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  • Quick and easy (especially using a bag for frozen hash browns) and very tasty! - 2/13/14

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  • This a wonderful soup I prepare all the time - a family favorite -easy and filling I top with a dash of yogurt , Mmmm - 12/29/13

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  • My family usually say they want a baked potato but then don't eat it. This is a great tasting way to use them and not let them go to waste. - 11/23/13

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  • I loved this recipe with the few small adjustments I made. I added a can of whole kernel corn. I blended only half the soup. This was very hearty soup I ate 2 bowls so didnt the boyfriend. - 10/23/13

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  • I HAVE MADE THIS SOUP AND IT IS SO CREAMY AND DELICIOUS. MY HUSBAND HAS TROUBLE EATING MEAT SO HE REALLY LIKES THIS SOUP. IT IS PERFECT FOR A COOL AUTUMN DAY. - 10/22/13

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  • How did 3 c liquid (1 c broth, 2c milk) = 8 1c servings? Do the potatoes or veg produce that much liquid? Going to try this tonight in half batch bc I have 2 leftover baked potatoes. :0) - 10/22/13

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  • Sounds easy enough...going to try it...
    - 10/22/13

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  • You are ruining my experience with Spark People because of the ads that are being displayed right on top of the recipe. It is very frustrating to not be able to see the entire recipe without scrolling all over the place. At least the Daisy ads are off to the side and are more likely to be read. - 10/22/13

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  • A good lightened-up version of one of my favorite soups - can't wait to try it! - 10/20/13

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  • I made do with what I had on hand, so I used the last (1 cup) of a carton soy milk & the other cup was coconut milk. I also tossed in a handful of chopped red pepper that I needed to use. Left off the bacon & forgot the green onion. Still very good! I think the coconut milk was a lucky chance! - 8/14/13

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  • This recipe was a hit in my household. Even my son, who hates soup night, didn't complain after he started eating this dinner.
    It's a good thing I accidentally doubled the recipe- we each had seconds on this, and we still have enough for leftovers! - 7/21/13

    Reply from CHEF_MEG (8/7/13)
    Great News!
    Chef Meg


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  • Tried this out last night and needed to add some spice due to it being so bland. I used potato flakes to make it more like a choweder and used carrotts instead of celery and my family absolutly loved it. - 2/25/13

    Reply from CHEF_MEG (3/1/13)
    Can't wait to hear how he likes the soup. Chef Meg


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  • 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! - 2/18/13

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  • Will try this soon. Has anyone used turkey bacon instead? It's alright as long as you don't expect it to taste like bacon. lol - 1/29/13

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  • I really enjoyed this! I really enjoy baked potato soup and I didn't have to feel guilty about eating it tonight. - 1/27/13

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  • I really wish these recipes would tell how much is in a serving (1/2 c, 1 cup???) It is really inconvenient to have to pour everything into a large measuring cup and try to figure out how much is in a serving. - 1/8/13

    Reply from CHEF_MEG (1/11/13)
    The recipe serving size is 1 cup. Chef Meg


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  • Easy and delicious! We made much less than 15 cups by adjusting the amount of veggies and milk we put in. This was a great tasting, light soup perfect for a winter night. - 12/22/12

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  • I didn't add the flour either--but did use my immersion blender to mix it all up! The crock pot was used once I had the veggies cooked. Really good even without the garnishes! - 12/16/12

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  • I just made this & it is quite good. I omitted the celery because I didn't have it, but will add next time. I added the cheese and bacon bits to the soup because I freeze soup in 1 cup portions for lunch each day. I like mine smooth, so I pureed and it was nice and thick. - 12/8/12

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  • Please don't rate with star's if you didn't actually make the recipe. Ok now for a stupid question. Do you have to bake the potatoes and cool first or do you just use baking type potatoes ? - 11/17/12

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  • Oops! It said BAKED potato... i guess i just give it a longer cooking time?!? - 11/14/12

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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. - 11/7/12

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  • . - 11/6/12

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  • Great tasting - good when you want something warm and yummy for your tummy! - 11/3/12

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  • Anyone have a suggestion for doing this in a slowcooker? - 10/23/12

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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 - 10/23/12

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  • Very Good!!!!! It is very similar to a recipe that I have used for years. - 10/22/12

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  • I add cut-up shrimp to my potato soup...yummy!!! (And a little Old Bay!) - 10/22/12

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  • this is how I make my home made potatoe soup except for I dont bake them first (have wondered if I could use baked to begin with ) so I am going to go ahead and try your recipe . - 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.... - 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. - 10/22/12

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  • Sounds great!! Will try as soon as weather cools. - 10/22/12

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  • can this be frozen? I live alone and don't want to have to eat for 7 days straight.... - 10/22/12

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  • Excellent! Just like my moms only better nutrition! Made half the recipe - 10/21/12

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  • i m going to try the potatoe soup - 10/16/12

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  • I added some hot sauce and blended half of the soup to make it a lot thicker. Next time I make it I think I will cut the potatoes a lot smaller. Like 1/2 inch or so. - 10/3/12

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  • This was wonderful. I had to cook mine a lot longer than 20 minutes but otherwise, used the directions as stated. - 9/11/12

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  • 0 of 1 people found this review helpful
    try - 8/26/12

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  • Someone said it was bland, but all potato soups are bland because they are simple. I added two teaspoons of Italian seasoning that I rubbed in the palm of my hand to make a fine powder, plus a dash of white pepper for a bit of heat. Good stuff! - 6/24/12

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  • Going to make this tonight! With Baked Ham and Cheese Sandwiches!!! Cannot wait!!! - 1/27/12

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  • BOO-HOO can't make it. This would be like having a lit bomb in my house! 15 servings just sitting in there calling my name, and don't say just freeze it to a food junkie!! LOL. - 1/18/12

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  • Went over very big with dinner guests! - 1/15/12

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  • AMAZING!! Thank you for this. I added some garlic pepper to the mix and some mrs dash (the last potato recipe I made was pretty bland) this is great!! - 12/30/11

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  • This recipe was easy and sooooo good! I loved it and shared it with many! - 12/27/11

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  • My family loved this!! Even my DH who doesnt like potato soup!! - 12/27/11

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  • Finally made it, but without the bacon (don't eat piggy!!). But I sauteed some asparagus and included that in here. Was really yummy! I also put it on top of a scoop of plain yogurt for extra zippy and to avoid regular milk. - 12/23/11

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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. - 12/22/11

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  • Incredible!
    0 of 1 people found this review helpful
    This looks so good and perfect for this weather - 12/22/11

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  • I like this recipe very much, as the thought of Baked Potatoes in a soup, sound yummy. - 12/1/11

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  • My family enjoyed this dish. We did have to add some seasoning to it but other than that it was delicious. I blended some of the potatoes in my bullet to thicken the soup up. - 11/28/11

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  • Exellent! My whole family enjoyed it! - 11/22/11

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  • All I have to say is yummy! - 10/29/11

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  • Was great! I added carrots and more pepper. - 10/26/11

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  • Made this tonight served with salad. Was a hit great for a cold rainy fall night! - 10/24/11

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  • Incredible!
    0 of 1 people found this review helpful
    My mother used to make a similar recipe in the winter as a hearty warm meal. Using the saem basics but adding some clam juice in stead of chicken stock and adding clams, you can turn this into her chowder, too. Haven't made either in years and this sounds good for today! - 10/23/11

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  • Love this ! - 10/22/11

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  • This is so easy to make. Thanks for sharing! - 10/22/11

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  • Please......the ratings and comments would be SO much more helpful if they came from those who actually tried the recipe! - 10/22/11

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  • Needs some taste.. - 10/22/11

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  • Think I will leave on the skins of the potatoes -- more nutrients? - 10/22/11

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  • This is Great. Family Loves it!! - 10/22/11

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  • So good!! Thank you.... - 9/21/11

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  • Pretty good, just needed some salt and pepper - 8/29/11

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  • How much does one serving allow for? 1 cup?? - 6/23/11

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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. - 6/21/11

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  • I ate with a few croutons to give it a little more chew since it was the meal. It was sooo gooood! Hubby requested a bit of sour cream. Tastes just like a stuffed baked potato with the scallions and cheese. I might add a bit of broccoli the next time....leftovers are calling my name. =o) - 4/3/11

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  • YUM! Very good - and I will definitely make this one again. - 2/27/11

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  • This recipe is awesome! It really doesn't take that long when you microwave the potatoes to bake them. This is a highly requested recipe at our house now! Thank you! - 2/4/11

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  • Great soup...potatoes needed to cook longer though. - 1/27/11

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  • So yummy! It is watery if you don't process the soup to break up the potatoes. I put it through the blender and it was spectacular. It was a little bland but I think with some tweaking, it's got potential. - 1/25/11

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