Baked-Potato Soup

Photo: Howard L. Puckett; Styling: Fonda Shaia

This recipe uses leftover loaded baked potatoes to create a rich, creamy soup.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 22%
  • Fat: 8.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1g
  • Protein: 12.4g
  • Carbohydrate: 54.9g
  • Fiber: 4.5g
  • Cholesterol: 21mg
  • Iron: 3.1mg
  • Sodium: 790mg
  • Calcium: 224mg


  • 2 teaspoons butter or stick margarine
  • 1 cup chopped onion
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 1/2 cups 1% low-fat milk
  • 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Loaded Baked Potatoes (4 stuffed halves), chopped
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup thinly sliced green onions


  1. Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; sauté 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions.
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