Loaded Potato Soup

English PDF: 
Spanish PDF: 
Serving Size: 
1 cup
Cost Per Serving: 
  • 4 Best Baked Potatoes or 1 1/2 pounds potatoes, cooked
  • 1 tablespoon tub margarine
  • 1 medium onion (coarsely chopped)(about 1 cup)
  • 1/2 cup green pepper, chopped (optional)
  • 2 cups Homemade Chicken Broth, or 1 can (14.5-ounces) low sodium chicken broth
  • 1 cup nonfat milk
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon ground black pepper
  • 4 slices (3 ounces) American cheese
  • Optional garnishes: Sliced green onion, bacon bits, and/or shredded cheese
  1. Remove skins and mash potatoes into small pieces to make about 3 cups. Set aside.
  2. Melt margarine in a large saucepan over medium heat. Stir in onion and green pepper, if desired. Cook until the vegetables begin to soften (about 5 minutes).
  3. Stir in the broth and heat to a boil. Stir in milk, potatoes, peas, and pepper. Heat through, stirring occasionally.
  4. Add the cheese slices. Cook and stir about 2 minutes until cheese melts. Add more milk if soup is thicker than you prefer.
  5. Add garnishes, if desired, and serve immediately.
  • Try this recipe with our Best Baked Potatoes as the base.
  • Using already cooked potatoes means you can have this soup ready to eat and on the table in less than 15 minutes.
  • Other frozen vegetables can be used instead of peas. Try corn, broccoli or mixed vegetables.
Share |  
English Spanish