Carb Love: Baked Potato Soup

Carbohydrates… I could live off them alone, but then who wouldn’t want to?

There is nothing more beautiful to me than a giant plate of pasta, or a heap of mashed potatoes, or CRUSTY FREAKIN BREAD hot out of a pizza oven.  Dead.

I just last week, found a whole grain pasta suitable to my standards and I do like nutty whole grain bread, but there is something about a potato-  it is a simple carb that didn’t get any nutrients sucked out of it, it was just born that way.   There is no whole grain potato in existence and I am so happy for that.

I made this tonight simply because it never really got cold in Florida and let’s face it- it aint getting any colder from here on out.  I wanted to do a few soups this “winter” and only got through two, so just having to buy the potatoes and green onions I figured I’d give it a shot the week we went on vacation.  Mr. Mans also likes to turn the AC way up when he gets home from work so that helped set the mood.

Make sure you start making this an hour and a half before you eat or else you’re going to get really pissed and really lightheaded, like me.  This isn’t the healthiest of dishes, and I made no low-fat substitutions, but in the end the nutrition facts aren’t too too bad.  Plus, this still beats the nutrition out of the popular soup place that begins with a P that we all love so much because we think/pretend it’s healthy.  Nutrition facts at the bottom.

Baked Potato Soup from Cooking Light


  • 4 large baking potatoes (or use leftover baked potatoes)
  • 2/3 cup all-purpose flour
  • 6 cups 2% milk
  • 3/4 cup cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • 1/2 cup chopped green onions


  1. Preheat oven to 400 degrees F. Pierce potatoes with a fork; bake for about an hour and 10 minutes or until tender.  Peel potatoes and mash them in a small bowl.
  2. In a large soup pot, add the flour. Gradually whisk in the milk, whisk until smooth. Cook over medium heat (while still whisking) until thick, about 8 minutes. Add mashed potatoes, cheese, salt, and pepper. Stir until the cheese melts.
  3. Add in sour cream and green onions. Cook over low heat until thoroughly heated, do not boil the soup. Ladle soup into bowls and garnish with toppings.  This will make about 6 servings.

Damage: 474 calories/66g carbs/14g fat/20g protein/5g fiber