Baked Potato Soup

3.9KSHARES
Baked Potato Soup

4 of 5 (132)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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

3.9KSHARES

Rate This Recipe

Member Ratings For This Recipe


  • Very Good
    60 of 63 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

    Was this review helpful?   yes  No

  • Very Good
    37 of 39 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

    Was this review helpful?   yes  No


  • 31 of 35 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

    Was this review helpful?   yes  No

  • Incredible!
    27 of 27 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

    Was this review helpful?   yes  No

  • Incredible!
    22 of 23 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

    Was this review helpful?   yes  No
See All Comments