Baked Potato Soup


4.6 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 324.0
  • Total Fat: 13.9 g
  • Cholesterol: 43.5 mg
  • Sodium: 244.5 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 14.2 g

View full nutritional breakdown of Baked Potato Soup calories by ingredient
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This is a light version of what would normally be considered a diet no-no - creamy potato soup. Along with a salad, you could easily have a sinfully decadent dinner for under 500 calories. This is a light version of what would normally be considered a diet no-no - creamy potato soup. Along with a salad, you could easily have a sinfully decadent dinner for under 500 calories.
Number of Servings: 8


    4 baking potatoes (about 2 1/2 pounds)
    2/3 cup all purpose flour
    6 cups 2% milk
    1 cup (4oz) reduced fat shredded extra-sharp cheddar cheese, divided
    1/2 tsp salt
    1/2 tsp pepper
    1 cup reduced fat sour cream
    3/4 cup chopped green onions, divided
    6 bacon slices, cooked until very crisp and crumbled
    cracked black pepper (optional)


Makes 8 generous (1 1/2 cup) servings

Preheat oven to 400.

Pierce potatoes with fork and bake at 400 for 1 hour or until tender. Cool, peel and coarsely mash.

Lightly spoon flour into measuring cup and level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated but do not allow it to boil. Ladle 1 1/2 cups soup into each serving bowl, top with 1 1/2 tsp cheese, 1 1/2 tsp onions, and about 1 Tbsp bacon. Garnish with black pepper if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user HAPPYTIGER.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This potato soup recipe is awesome! I doubled the black pepper and cut out the bacon for a vegetarian recipe. Very thick and filling...thanks for the great recipe!! - 10/7/08

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  • This is a really great soup. I did make some modifications. I already had about 4 cups of homemade mashed potatoes frozen so I used those instead of baking new. I also added about 2 tsp of garlic powder in the pot first with a small amount of oil and onion then added the flour, etc. YUM! Thanks! - 12/10/12

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  • Wow! - 10/27/12

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  • Awesome recipe!!! - 9/18/12

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  • Loved it and would serve it to company. Hubby kept raving. - 3/27/12

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  • Thanks for sharing! - 5/23/11

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  • It's was okay. I think the next time I make it will cut back on the flour a bit, and add a little more pepper. It was very filling and perfect for a cold night. - 1/23/11

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  • We use this recipe everytime we make it. I never thought to completely omit the butter though!!! What a splendid idea! We also throw back in some of the chopped up skin for added fiber. I'm thinking about substituting real bacon bits (low fat) for the bacon too the next time we make it for a try - 11/16/10

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  • Just whipped this up. Very yummy! I didn't have green onions so used regular onions. I also do not have any bacon in the house and it's just fine w/o the bacon! - 2/5/10

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  • Very filling! Lacked some flavor, so added more salt and pepper. - 1/1/10

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  • Wow. I must admit, I was a skeptic at first, but my husband and I both agree that this recipe is an absolute winner!

    I used 1% milk, and I peeled and boiled the potatoes instead of baking them (to save time). I also added more salt for my taste. Still fantastic!! - 12/20/09

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  • Fantastic. I forgot to get milk when I made it so I used the milk we had left, a bit of half and half (fat free), and water and it still tasted fabulous. - 9/25/09

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  • This recipe is delicious! I will definately make it again. - 1/21/09

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  • Love this! Super creamy, great flavor and very filling! Thank you for posting this one! - 11/12/08

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  • This is amazing.I have made it numerous times over the years since she shared this recipe with me. It is always a hit with everyone! - 11/1/08

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