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Baked Potato Soup

Baked Potato Soup Photo Yield: Serves 6. Each serving: 1-1/2 cups.


4 medium (4 oz) baking potatoes
5 cups skim milk
1/2 cup all-purpose flour
1 bunch green onions, sliced
1/4 cup shredded sharp cheddar cheese
4 Tbsp grated parmesan cheese
1/2 tsp black pepper
1/2 cup fat-free sour cream


  1. Scrub dirt off potatoes under cold running water. Pierce them with fork; microwave on high power until tender, about 15 minutes; turn halfway through cooking.
  2. Mash potatoes well with skins in large pot using potato masher or hand-held mixer.
  3. Stir in remaining ingredients until blended. Bring to a simmer over medium heat. Reduce heat to low and simmer, stirring often, until slightly thickened.
  4. Serve soup hot. Garnish with black pepper.

Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for