Baked Potato Soup (Low Fat)

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.

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.

Ingredients Needed

For this recipe you'll need:

• Russet potatoes
• red onions
• scallions
• butter
• all purpose flour
• skim milk
• vegetable broth
• salt
• pepper
• cornstarch
• fat free shredded Cheddar cheese

How do you make Low Fat Baked Potato Soup?

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.

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.

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Baked Potato Soup (Low Fat)

Carrie's Experimental Kitchen

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!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 8 cups

Calories 197 kcal

Ingredients

  

1x2x3x

• 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

Calories: 197kcalCarbohydrates: 38gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 6mgSodium: 550mgPotassium: 783mgFiber: 3gSugar: 5gVitamin A: 370IUVitamin C: 10mgCalcium: 169mgIron: 2mg

Keyword potatoes

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