Baked Potato Soup

  • Servings : 4
  • Ready In : 12m


  • 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


Step 1

Melt butter over medium heat in a 4 1/2-quart or larger pot.

Step 2

Meanwhile, peel and coarsely chop onion, adding to pot as you chop.

Step 3

Raise heat to medium-high and cook until onion begins to soften, about 2 minutes.

Step 4

Add broth to pot, raise heat to high, bring to a boil, then reduce heat to medium.

Step 5

Meanwhile, cut cooked potatoes into bite-size pieces.

Step 6

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.)

Step 7

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.

Recipe from Kitchen Scoop®

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