Soups & Stewscarriesexperimentalkitchen4.5
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!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- microwave
- pot
- bowl
📝 Preparation Steps
1
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.
2
Allow to cool slightly, then remove the skins. I hold them with a paper towel so I don't burn my hands.
3
Dice the potatoes into 1/2" pieces and set aside.
4
In a large pot add the butter, onions and scallions and saute until the onions start to soften.
butter1 tablespoon
5
Add in the flour to form a roux; then gradually add in the vegetable broth.
vegetable broth4 cup
6
Heat the milk to temper it, then add it to the pot along with the cooked potatoes, pepper and salt.
7
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.
cornstarch3 tablespooncold Water3 tablespoon
8
Pour soup into serving bowl and garnish with cheese.
Nutrition Facts
calories
197 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
550 mg
protein Content
9 g
trans Fat Content
0.1 g
cholesterol Content
6 mg
carbohydrate Content
38 g
saturated Fat Content
1 g
unsaturated Fat Content
0.5 g
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