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  

I used 2% milk and low fat sour cream. It turned out absolutely scrumptious. felt this was better than any other soups I made. Thanks for sharing. Submitted by:

report inappropriate

1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour (all purpose, whole wheat or ap gluten-free)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium
Submitted by:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate
Excellent! Just like my moms only better nutrition! Made half the recipe Submitted by:

report inappropriate
I don't find a need at all to add salt to it. This is awesome and perfect for a chilly day. Submitted by:

report inappropriate