Baked Potato Soup
Prep time
Serves: 4 servings
  • 2 pounds potatoes (about 3 or 4 potatoes) peeled and cubed
  • 3 slices turkey bacon
  • Olive oil cooking spray
  • 3½ cups low sodium chicken broth
  • ⅓ cup white onions, diced
  • 1 garlic clove, minced
  • ½ cup fat free half and half
  • 3 tablespoon fat free sour cream
  • ½ cup reduced fat sharp cheddar cheese
  • ½ teaspoon fresh chives, chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water
  • salt and pepper to taste
  1. Place potatoes in a large pot. Fill with water and bring to a boil over medium high heat and cook until potatoes are tender. Drain and set half of the potatoes aside. Coarsely mash the remaining half of potatoes and set aside.
  2. Preheat oven to 375 degree Fahrenheit. Place bacon strips on small foil lined baking sheet. Bake for 15 minutes until crispy. Crumble and set aside.
  3. Generously spray a large pot with cooking spray. Add 2 tablespoons chicken broth and onions and cook over medium heat for 4-5 minutes until slightly tender adding a little more chicken broth if needed. Add in garlic and cook for about 30 seconds more. Stir in remaining chicken broth, half and half, sour cream, mashed potatoes, cubed potatoes, crumbled bacon, cheese and chives.
  4. In a small bowl stir flour and water to make a paste. Stir into soup.
  5. Continue to cook over medium heat, stirring occasionally until soup thickens, about 15-20 minutes.
  6. Season to taste with salt and pepper and serve warm.
For a thinner consistency soup use only 2 tablespoons flour and 2 tablespoon water to make paste.
Nutrition Information
Serving size:  Calories: about 230 calories for an 8 ounce serving
Recipe by Mother Thyme at