Healthy Potato Soup Recipe

Add cheddar cheese, sour cream and green onion to this Baked Potato Soup Recipe.

article image
by iStockphoto.com/Lauri Patterson
A pot of Baked Potato Soup simmering on the stove creates a welcoming aroma.
Yield 8 (1/2 cup) servings SERVINGS

Ingredients

  • 4 baking potatoes (about 2 1/2 pounds)
  • 2/3 cup all-purpose flour
  • 6 cups 2-percent milk
  • 1 cup (8 ounces) reduced-fat shredded 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

Directions

  • Heat oven to 400°F.
  • Pierce potatoes with fork and bake for about 1 hour, or until tender; cool. Peel potatoes and discard skins. Coarsely mash potatoes.
  • Lightly spoon flour into dry measuring cup; level with knife. Place flour in 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 green onions. Cook over low heat for 10 minutes, or until thoroughly heated. (Do not boil.)
  • Ladle soup into individual bowls and sprinkle each with equal amount remaining cheese, remaining green onions and bacon.
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Warm up with a low-calorie, healthy potato soup recipe that can be easily converted into a richer, loaded Baked Potato soup with milk, cheese, and sour cream.

June Crawford, Potwin, Kansas, sends this Baked Potato Soup Recipe that sounds yummy. She writes, “This is a reduced-calorie recipe. You may use regular milk, cheese and sour cream to make it richer.”

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