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+ servings

Baked Potato Soup

Healthy Potato Soup that is still creamy and delicious!
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 bowls
Calories 277kcal
Author Ana Frias


  • 3 medium russet potatoes scrubbed, dried, and pierced
  • Olive oil and salt to rub on the potatoes
  • 4 Tbsp unsalted butter
  • cup yellow onion diced
  • 3 tsp all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups 2% milk
  • 2 tsp chopped fresh parsley
  • Salt and pepper to taste
  • For the Garnish
  • 1 Tbsp Olive Oil
  • Skins from baked potatoes cut into strips
  • Salt and pepper to taste
  • Sunflower seeds optional


  • Preheat oven to 450° with rack in center.
  • Rub prepared potatoes with oil and salt.
  • Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer.
  • Remove potatoes from the oven, split and cool slightly.
  • Scoop out and lightly mash the flesh (reserve skins); set aside.
  • Sauté onion in melted butter until soft, about 5 minutes.
  • Whisk in flour; cook 2 to 3 minutes.
  • Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
  • Add potato and simmer 5 minutes. Mash the potato more for a creamier consistency.
  • Stir in parsley and salt & pepper.
  • Toss strips of potato skins in oil, salt, and pepper. Roast in 400° oven 15 minutes, or until crisp.
  • Serve soup warm and top with potato skins and sunflower seeds.


Serving: 1bowl | Calories: 277kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 717mg | Fiber: 3g | Sugar: 8g