Creamy Baked Potato Soup {Healthy + Easy}
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 bowls
  • 1.5 lb red potatoes
  • 2 t extra virgin olive oil
  • .5 c sweet onion (chop; measure when chopped)
  • 1.25 c fat-free, low sodium chicken broth
  • 1.5 T flour
  • 2 c skim milk (plus a few additional Tablespoons for thinning, if necessary)
  • .25 c 2% Greek yogurt
  • kosher salt and freshly-ground black pepper, to taste
  • Toppings {crumbled bacon, shredded cheese, sliced green onions, roasted broccoli, sautéed mushrooms, etc.}
  1. Scrub potatoes and pierce with a fork in a few places. Microwave for 10-12 minutes or until tender. {You can also bake them in the oven if you prefer.} Cut in half and set aside to cool a bit.
  2. While the potatoes are in the microwave, heat a large soup pot or dutch oven over medium-high heat. When it's hot, add the oil.
  3. When the oil has heated, swirl it around the bottom of the pot to cover, and add the onion. Sautee until the onion is soft (about 3-4 minutes).
  4. Add the broth.
  5. In a 2-cup measuring cup (like a glass pyrex), add the flour and .5 cup milk. Stir to break up the flour as much as you can, and add that mixture to the broth and onions. Then add the additional 1.5 cups milk to the pot.
  6. Bring to a boil and stir often - you don't want the milk to scorch on the bottom of the pan. Cook for a few minutes (like 3), and remove from heat. Stir in the Greek yogurt and salt and pepper.
  7. Back to the potatoes. Pull or cut off the skins and discard them. Mash the potatoes in a bowl and add a bit of skim milk to help make them smoother and thinner. When you have the consistency of soft mashed potatoes, add them to the soup, and mix well. Reheat over medium heat if it has cooled too much for your liking, but it should be ready to eat - once you add your toppings of course!
The toppings make this soup a meal! You might want to co-opt a friend to prep the toppings while you work on the soup, or prepare them the day before.

If you prep the baked potatoes in advance, this recipe can easily be made in under 30 minutes.
Recipe by My Utensil Crock at