Friday, February 27, 2009


I love potato soup but usually make it the traditional way. Baked Potato Soup is different. It's supposed to taste like a loaded baked potato.
A recipe from got me started. First, I halved the recipe, then I increased the chicken broth, decreased the milk and subbed some Neufchatel cheese for the sour cream (because I didn't have any sour cream). Actually, I kind of remade the recipe.
My version is low-er fat, but it's not low on flavor. This soup is rich, creamy and delicious with hearty flavors. A real keeper -- my new favorite potato soup. It's not at all hard to make. And did I mention that my fussy hubby loved it, too?
Baked Potato Soup
Adapted from
Rating: 10 out of 10
INGREDIENTS: 2 very large baking potatoes
2 Tbsp. Smart Balance Buttery Spread
1/4 cup chopped onion
2 Tbsp. Neufchatel cheese
2 Tbsp. flour
1/2 tsp. sea salt
1/4 tsp. black pepper
2 cups low-sodium chicken broth
1/2 cup fat-free half and half (Land o'Lakes recommended)
3-4 slices crisp-cooked bacon, crumbled
1/2 cup (2-1/2 oz.) shredded extra-sharp cheddar cheese
2 green onions with green tops, chopped
2 Tbsp. chopped fresh parsley
Prick potatoes with a fork or knife. Bake in 400F oven for 1 hour or till potatoes are cooked through and soft inside; cool slightly. Remove skins and cut potatoes into chunks; set aside.
In 2 or 3-quart heavy pot, saute the onions in SB over medium heat till transparent. Stir in the Neufchatel cheese, followed by the flour, salt and pepper. Add the chicken broth as you continue stirring to make the mixture smooth. Mash about 1 cup of the potatoes and add to the broth with remaining potatoes. Stir, cover, reduce heat to low and simmer for 10-15 minutes to blend flavors. Add half and half, crumbled bacon, and cheese and just heat through but do not bring to a boil. Garnish soup with green onions and parsley. Yield: 3-4 servings


Donna-FFW said...

Judy- This sounds awesome. It looks divine! I adore potato soup!! Real keeper, for sure! Glad fussy hubby liked it!

Barbara Bakes said...

I'm always looking for a great potato soup recipe. I haven't found one that I love. I'll have to give this one a try!

Lynda said...

I love baked potato soup and yours looks really good! I like the fact that you reduced the fat.

alexandra said...

Very cool. I love the idea of a baked potato soup. And any soup, in my opinion, is bettered by a little bacon and cheese.

PS: I've moved:
I am still in the process of updating my site and I will be sure to add you to my blogroll as soon as I create one!

Rachel @ springpad said...

That soup looks great - after a cold week in Boston, I could definitely use some soup now. I added the recipe to my springpad... it's a great way to organize favorite recipes, meals and everything else - you should check it out, I think you'd really like it!

Anonymous said...

Next to Wisconsin Cheddar cheese, potato soup is my favorite!!

I absolutely love fat free half and half too - its still rich and creamy!

Have a good weekend Judy!

Elyse said...

Yum, as usual, Judy! I love baked potato soup--I used to love loaded baked potatoes (though I haven't ventured near one if a number of years). I can't wait to try this recipe!

Kevin said...

I like the sound of a baked potato soup.

My Carolina Kitchen said...

Your soup looks fabulous and comforting. I too like Smart Balance.

johngl said...

Judy, I really enjoyed the creativity with the substitutions and I like your ideas better than the original! Great job!

Marge said...

This sounds great! The next time I bake potatoes in the oven, I'll throw in a couple of extra ones and try this.

Barbara Bakes said...

I made this soup yesterday and it was wonderful. It's my favorite potato soup recipe now! Thanks for sharing it!

Judy said...

Barbara - Thanks so much for the feedback. I'm glad you like the soup.