Baked Potato Soup

Randy Mayor; Jan Gautro; Food Kellie Gerber Kelley

All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of our all-time favorites.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 30%
  • Fat: 10.8g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.6g
  • Carbohydrate: 44.5g
  • Fiber: 2.8g
  • Cholesterol: 38mg
  • Iron: 1.1mg
  • Sodium: 587mg
  • Calcium: 407mg

Ingredients

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

Preparation

  1. Preheat oven to 400°.
  2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a 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.
  4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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