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 may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.

The Kiowa County Press is an independent newspaper published in Eads, Kiowa County, Colorado, and to the world at