Baked Potato Soup

Soups, Stews & Chili | 30 Minutes or Less, Kid Friendly | Eggs & Dairy, Vegetables

SERVES 4 - START TO FINISH: 12 minutes
Recipe Scoop Baked Potato Soup

Cooking Notes

Use reduced-sodium broth if possible. Vegetables broth works too.
Any leftover cooked potatoes, boiled or baked will work.

Baked Potato Soup

1 tablespoon unsalted butter
1 cup chopped sweet onion
2 cans (14 1/2 ounces each) fat-free chicken broth*
3 cups cubed cooked potatoes*
1 cup low-fat milk
1/2 cup reduced-fat sour cream
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
Bacon bits to taste, optional
Shredded cheddar cheese to taste, optional

Melt butter over medium heat in a 4 1/2-quart or larger pot. Meanwhile, peel and coarsely chop onion, adding to pot as you chop. Raise heat to medium-high and cook until onion begins to soften, about 2 minutes.
Add broth to pot, raise heat to high, bring to a boil, then reduce heat to medium. Meanwhile, cut cooked potatoes into bite-size pieces. Add potatoes, milk and sour cream to pot, and stir well. (Do not let soup boil once milk is added or it will curdle, so reduce heat if necessary.) Season with salt and pepper to taste. Simmer until heated through, 3 to 5 minutes more. Serve at once, garnishing with bacon bits and cheese, if desired.

Baked Potato Soup

Feel Good About: Low-fat way to use up leftovers or plan to get a dinner jump-start. Easy to adapt for vegetarians.
Approximate Values Per Serving: 219 calories (30% from fat), 7 g fat (5 g saturated), 25 mg cholesterol, 11 g protein, 27 g carbohydrates, 2 g dietary fiber, 385 mg sodium

Comments

From Lois Yoakam - January 21, 2010

I read your columns all the time and have clipped many recipes. I use the one called "Slow Roasted Tomatoes" I have the ingredients but not the temperature of the oven. You bake the tomatoes about 2 1/2 hours; at what temp? I tried to located this on your site but no luck. This was probably 5-6 years ago. thanks; I appreciate your column. Lois Yoakam

From Ellen - March 02, 2011

This looks so good! I think I will bake the potatoes tonight while making the pad Thai I'm trying, then make the soup tomorrow.

From Flos Hazen - March 22, 2011

I thought the soup was too thin. I added some flour to the butter and onion and mixed with some of the chicken broth to thicken it. I liked it better that way.

From Bill - March 28, 2011

Is this the recipe you referred to at the end of your column for the Mixed Potato Soup? It said,"for another one of our favorite potato soups, check out Loaded Potato Soup."

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