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Baked Potato Soup

Author Stephanie


  • 6 whole Small Russet Potatoes Peeled And Diced
  • 1 tablespoon minced garlic
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 1/4 cups lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon and a pinch of salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cooked crumbed pieces of bacon
  • 1/3 cup shredded cheddar cheese
  • 4 teaspoons thinly sliced green onions


  • Wash potatoes. Pierce potatoes with a fork. Microwave potatoes for 13 minutes on high. As potato cooks, heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add chicken broth. Combine flour and 1/2 cup milk. Add milk and flour mixture to pot. Add in 1 1/2 cups milk at the same time. Bring to a boil, stirring often. Cook for 1 minute. Remove from heat. Stir in sour cream, salt, and pepper. Peel and discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.