Homemade Potato Soup
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4.63 from 8 votes

Loaded Baked Potato Soup

In only 30 minutes, a hearty, low-fat baked potato soup comes together in one pan. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: American
Servings: 4 -6
Calories: 192kcal
Author: Kristen Chidsey


  • 4 cups russet potatoes scrubbed and cut into 1 inch cubes
  • 2 cups chicken stock or vegetable stock
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1 tablespoon carrots diced into size of rice grains (I used a handheld chopper)
  • 1 tablespoon onions diced into size of rice grains
  • 1 cup milk
  • 1 tablespoon flour
  • For serving: shredded sharp cheddar cheese and bacon I use about 2 ounces shredded cheese and 4 strips cooked bacon


  • Place potatoes, chicken stock, vinegar, salt, carrots, and onions into large pan. Bring to a boil and reduce heat and cover, reduce heat to medium and cook for 20 minutes.
  • Whisk together the milk and flour.
  • Remove soup from heat and whisk in milk mixture. Return to heat and turn heat to high and whisk and cook for about 3-5 minutes, or until creamy and bubbly.
  • Serve with shredded cheese and bacon crumbles as desired.


Calories: 192kcal | Carbohydrates: 36g | Protein: 8g | Fat: 1g | Cholesterol: 4mg | Sodium: 788mg | Potassium: 859mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1.6mg