Light Baked Potato Soup

5 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 180.7
  • Total Fat: 7.6 g
  • Cholesterol: 25.8 mg
  • Sodium: 436.1 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 9.3 g

View full nutritional breakdown of Light Baked Potato Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 11


    4 medium Russet potatoes, washed and dried
    1 small head of cauliflower, stem removed, cut into florets
    2 c. 98% Fat-free chicken broth
    3 c. 2% milk
    1/2 c. light sour cream
    1 c. shredded cheddar cheese
    6 Tbsp. chopped chives
    1 (2.5oz) pkg. of real bacon pieces
    salt & pepper to taste


Pierce potatoes with fork and microwave on high for 5 mins. Turn over and microwave 3-5 mins more. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot on medium heat. Add broth, milk and potatoes and bring to a boil. Use immersion blender, or hand mixer if you want it chunkier, to puree. Add sour cream, cheese, chives, bacon and salt and pepper, and cook on low 5-10 mins, stirring occasionally. Remove from heat and serve.

Serving Size: Makes 11 - 1 cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user BIGREDANGEL.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.