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Baked Potato Soup

This Baked Potato Soup from Cooking Light was absolutely perfect. It is simple and comes together incredibly fast with inexpensive ingredients.

You can cut additional time off the prep if you microwave the potatoes instead of baking them (Related: How to Bake Potatoes). Or, if you’re thinking ahead of time you can wrap the potatoes in foil and bake them in the crock-pot until tender.

The day before Christmas left us busy with errands, wrapping presents, and plans for a low key Christmas Eve meal. Something hearty and quick, but still satisfying.

Simple meals are sometimes best when you want to spend more time with family and less time cooking and cleaning.

Combine the pure comfort of a loaded baked potato with the warming power of a bowl of hot soup and you have a perfect winter meal. We were all warm and full after one bowl.

Hope you all had a Merry Christmas!

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Lighter Baked Potato Soup

Baked Potato Soup

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

Combine the pure comfort of a loaded baked potato with the warming power of a bowl of hot soup and you have a perfect winter meal. We were all warm and full after one bowl.


  • 4 baking potatoes (2 1/2 pounds)
  • 2 Tbs butter
  • 2/3 cup all-purpose flour
  • 6 cups 2% reduced-fat milk
  • 4 ounces shredded cheddar cheese, plus extra for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 10 slices center cut bacon, cooked and crumbled


  1. Preheat oven to 400°.
  2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a large dutch oven. Add flour, whisking to combine with the butter. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and paprika, stirring until cheese melts. Remove from heat.
  4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add additional salt and pepper if desired. Sprinkle each serving with cheese, onions, and bacon.


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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 361Total Fat 23gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 9gCholesterol 68mgSodium 753mgCarbohydrates 20gFiber 1gSugar 10gProtein 18g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Monday 6th of February 2012

We made this tonight and it was delicious! I microwaved the potatoes and used pre-cooked, microwavable bacon, which saved some time. Thanks for the recipe!


Thursday 3rd of March 2011

I used 1% milk and reduced fat cheese and my husband still said it was the best baked potato soup he's ever had! So delish...will definitely be making this a lot!


Monday 14th of February 2011

Looks wonderful - thanks for sharing this recipe... most of the others I found included ingredients which were way too rich. This one should be perfect.

:) ButterYum


Monday 29th of November 2010

I love this recipe, but instead of 6 cups of milk, I use 3 cups of chicken broth, and 3 cups of milk...and a little cream. And I always add more like 12 potatoes and dont mash them completely..I like mine kinda chunky! But this is definitely a favorite in our house!


Friday 5th of November 2010

Katie! I'm lovin' this post! This is the first time I've come across your blog, but the photos ARE yummy, like you said in your description! :) There's nothing better than tasty food accompanied by tasteful photographs! lol. I'm sure I'll be stopping by more often now.

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