Baked Potato Soup II


This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
4 to 6 - servings


  • cup butter

  • cup all-purpose flour

  • 4 cups skim milk

  • 6 large baking potatoes, scrubbed

  • 1 cup sour cream


  1. Microwave potatoes until done.

  2. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.

  3. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Nutrition Facts (per serving)

645 Calories
23g Fat
95g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 645
% Daily Value *
Total Fat 23g 29%
Saturated Fat 14g 70%
Cholesterol 57mg 19%
Sodium 221mg 10%
Total Carbohydrate 95g 35%
Dietary Fiber 10g 36%
Total Sugars 13g
Protein 18g
Vitamin C 88mg 438%
Calcium 356mg 27%
Iron 4mg 22%
Potassium 2249mg 48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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