Yummy Low-Cal Baked Potato Soup

Yummy Low-Cal Baked Potato Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 109.8
  • Total Fat: 5.7 g
  • Cholesterol: 14.3 mg
  • Sodium: 761.7 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 6.2 g

View full nutritional breakdown of Yummy Low-Cal Baked Potato Soup calories by ingredient
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Introduction

Fast, easy, low-calorie, low fat soup to mimic a baked potato. Very little ingredients, and tastes great the next day! Fast, easy, low-calorie, low fat soup to mimic a baked potato. Very little ingredients, and tastes great the next day!
Number of Servings: 6

Ingredients

    3 slices of bacon, chopped
    1 tsp garlic, minced
    .25 cup green onion, chopped
    1 baker potato, diced
    4 cups fat free chicken broth (low or no sodium)
    1 cup milk
    .25 cup sharp cheddar cheese, grated
    Sprinkle of Mrs. Dash no salt garlic and herb seasoning
    Salt and Pepper to taste

    In a large pot brown bacon until cooked through (not crispy). Meanwhile, dice potato. Add green onion, and garlic to bacon and stir. Add diced potato, 3 cups of chicken broth, Mrs. Dash, and salt and pepper to taste. The chicken broth should just cover the tops of the diced potato pieces. Simmer on med-low for 20 minutes, stirring often. When broth reduces, add remaining cup of broth. Add grated cheddar cheese.

    Let ingredients simmer for another 5 minutes. Remove pot from heat briefly, and slowing add milk while stirring. Return pot to heat, and turn heat down to simmer or very low. Let soup heat through and thicken.

    Serve warm :)

    **Try using low, or no sodium chicken broth, and limiting salt seasoning. There is additional salt in the bacon***

Tips

**Try using low, or no sodium chicken broth, and limiting salt seasoning. There is additional salt in the bacon***


Directions

1. In a large pot, brown bacon until cooked through (not crispy). Meanwhile, dice potato.

2. Add green onion, and garlic to bacon and stir. Add diced potato, 3 cups of chicken broth, Mrs. Dash seasoning, salt and pepper to taste. The chicken broth should just cover the tops of the diced potato pieces. Simmer on med-low for 20 minutes, stirring often.

3. When broth reduces, add remaining cup of broth.

4. Add grated cheddar cheese.

Let ingredients simmer for another 5 minutes. Remove pot from heat briefly, and slowing add milk while stirring. Return pot to heat, and turn heat down to simmer or very low. Let soup heat through and thicken - another approx 5 minutes.

Serve warm :)



Serving Size: Makes 6 3/4 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JAIMIEVICTORIA.

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Member Ratings For This Recipe


  • Very Good
    I used 3 red potatoes because I thought 1 potato was awfully thin for 6 servings. I also used skim milk. The soup was very good and I will definitly be making this again. - 1/21/16

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