Low Fat Baked Potato Soup
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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!
Course Soup
Cuisine American
Keyword potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 cups
Calories 148kcal
Author Carrie's Experimental Kitchen



  • 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 1/2" 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.


Serving: 1g | Calories: 148kcal | Carbohydrates: 27g | Protein: 6.6g | Fat: 1.5g | Fiber: 1.8g