We love this Low Fat Baked Potato Soup made with Russet potatoes, scallions, skim milk, vegetable broth and fat free Cheddar cheese. It's perfect for lunch or dinner!
In my continued quest to make some of my favorite recipes a little healthier, I decided to make this Low Fat Baked Potato Soup one evening for dinner.
Not only was it thick and creamy, but reducing the calories in soup is really easy if you learn to leave out the heavy cream or half and half and thicken with cornstarch instead.
How do you make Low Fat Baked Potato Soup?
For this recipe you'll need Russet potatoes, red onions, scallions, butter, all purpose flour, skim milk, vegetable broth, salt, pepper, cornstarch and fat free shredded Cheddar cheese.
Start by washing the skins of potatoes with a vegetable brush under cold water; then pierce skin by making 3-4 slits with a sharp knife. Place potatoes on a paper towel lined dish in the microwave and cook for 5-10 minutes (depending on the size of your potatoes). They are done when you can insert the tip of a sharp knife into it with ease.
Allow the potatoes to cool slightly; then remove the skins. I hold them with a paper towel so I don't burn my hands. Dice the potatoes into ½" pieces and set aside. In a large pot add the butter, onions and scallions and saute until the onions start to soften. Add the flour to form a roux; then gradually add in the vegetable broth.
Heat the milk to temper it in a small saucepan; then add it to the pot along with the cooked potatoes, pepper and salt. Allow the soup to simmer for 20 minutes, then combine the cornstarch and water; add it to the pot and mix well until soup has thickened. Pour soup into serving bowl and garnish with cheese.
This Low Fat Baked Potato Soup was hearty and warmed us up from the inside out since it's been so cold here in northern NJ lately. You can also add whatever toppings you prefer like fat free sour cream or bacon, but I chose to add some cheddar cheese and scallions to mine.
Substitutions
Not watching your weight? Substitute the following ingredients:
- Heavy Cream or Half and Half for the Skim Milk
- Use 2 tbsp. butter and 2 tbsp. flour instead and omit the cornstarch and water
- Use regular cheddar cheese or any other type of cheese you and your family like. You can also add the cheese directly into the soup, which you can't do with fat free cheese as it sometimes will curdle.
More Potato Soup Recipes
- Ham and Potato Soup
- Cheddar Jack Potato Leek Soup
- New England Clam Chowder
- Corn Chowder
- Healthy Low Fat Sweet Potato & Cannellini Bean Soup
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Baked Potato Soup (Low Fat)
Ingredients
- 6 medium Russet potatoes
- ¼ cup diced red onions
- 3 scallions, chopped
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 cup skim milk
- 4 cup vegetable broth
- ½ teaspoon black pepper
- 1 teaspoon Kosher salt
- 3 tablespoon cornstarch
- 3 tablespoon cold Water
- ½ cup fat free shredded Cheddar cheese
Instructions
- Wash skins of potatoes, pierce skin by making 3-4 slits with a sharp knife; then place potatoes on a paper towel lined dish in the microwave. Microwave 5-10 minutes (depending on the size of your potatoes). They are done when you can insert the tip of a sharp knife into it with ease.
- Allow to cool slightly, then remove the skins. I hold them with a paper towel so I don't burn my hands.
- Dice the potatoes into ½" pieces and set aside.
- In a large pot add the butter, onions and scallions and saute until the onions start to soften.
- Add in the flour to form a roux; then gradually add in the vegetable broth.
- Heat the milk to temper it, then add it to the pot along with the cooked potatoes, pepper and salt.
- Allow the soup to simmer for 20 minutes, then combine the cornstarch and water; add it to the pot and mix well until soup has thickened.
- Pour soup into serving bowl and garnish with cheese.
Nutrition
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*Originally shared February 2013/Updated December 2019
kirsten says
Carrie,
This soup looks right up my family's alley. Ok, that sounds kinda weird. I think my entire family would love this soup--thanks for adding the regular fat options, since I usually have half and half and regular cheese.
Carrie's Experimental Kitchen says
You're welcome, I hope you all enjoy it!
Anita at Hungry Couple says
One of my favorite soups! And I always make mine lower fat. 🙂
Carrie's Experimental Kitchen says
Thanks Anita!
Christie Daruwalla says
Thanks for sharing on Thursdays Treasures. Love how creamy the soup looks without all the cream. We will be trying this one.
Carrie's Experimental Kitchen says
You're welcome, glad you like it Christie!
Melinda Young says
What's the best way to cook the sweet potato without a microwave? Thanks!
Carrie's Experimental Kitchen says
You can also boil it with the skin on until it's soft; then peel the skin off, chop and make the soup that way. Enjoy!