Baked Potato Soup

Baked Potato Soup Recipe
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.


8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 30 %
Fat 10.8 g
Satfat 5.9 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 13.6 g
Carbohydrate 44.5 g
Fiber 2.8 g
Cholesterol 38 mg
Iron 1.1 mg
Sodium 587 mg
Calcium 407 mg


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


Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

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.

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.


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October 2002
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