Cooking at Home - Baked Potato Soup

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck
Published Sunday, April 22, 2018

Makes:   5 Servings 

The main ingredient is potato. For a heartier dish, add 2 cups diced cooked chicken or turkey ham.


2 tablespoons light buttery spread
1 small onion (chopped)
2 medium potatoes (baked, peeled and mashed)
3 cups prepared instant nonfat dry milk 
1 can low-sodium chicken broth (about 14.5 ounces)
1 cup reduced-fat cheddar cheese (shredded)
  salt and pepper (to taste)


1. Melt light buttery spread in a large saucepot over medium heat and add chopped onion, stirring every once in a while until onions are clear. 

2. Stir in potatoes, milk and broth; continue to stir until smooth. 

3. Bring to a boil over medium heat, stirring every once in a while. 

4. Remove from heat and stir in 1/2 cup cheese. Add pepper and salt to taste. Sprinkle remaining cheese on top and serve. 


Tip: For a heartier dish, add 2 cups diced cooked chicken or turkey ham.

Source: Recipe adapted from 

Nutrition Information

Nutrients Amount

Calories 267 

Total Fat 11 g

Saturated Fat 6 g

Cholesterol 28 mg

Sodium 486 mg

Total Carbohydrate 23 g

Dietary Fiber 1 g

Total Sugars 10 g

Added Sugars included N/A 

Protein 120 g

Vitamin D N/A 

Calcium 595 mg

Iron 1 mg

Potassium N/A