Creamy Baked Potato Soup Recipe

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Creamy Baked Potato Soup
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  1. Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
  2. While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
  3. Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
  4. Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
  5. Then add cream of celery soup, chicken broth and pepper.
  6. Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
  7. Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 270.18 Kcal (1131 kJ)
Calories from fat 145.8 Kcal
% Daily Value*
Total Fat 16.2g 25%
Cholesterol 17.38mg 6%
Sodium 315.89mg 13%
Potassium 392.16mg 8%
Total Carbs 23.39g 8%
Sugars 7.59g 30%
Dietary Fiber 2.35g 9%
Protein 8.34g 17%
Vitamin C 2mg 3%
Vitamin A 1.1mg 36%
Iron 0.8mg 4%
Calcium 238.2mg 24%
Amount Per 100 g
Calories 122.5 Kcal (513 kJ)
Calories from fat 66.11 Kcal
% Daily Value*
Total Fat 7.35g 25%
Cholesterol 7.88mg 6%
Sodium 143.23mg 13%
Potassium 177.81mg 8%
Total Carbs 10.6g 8%
Sugars 3.44g 30%
Dietary Fiber 1.07g 9%
Protein 3.78g 17%
Vitamin C 0.9mg 3%
Vitamin A 0.5mg 36%
Iron 0.3mg 4%
Calcium 108mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
  • 7

Good Points

  • saturated fat free,
  • low cholesterol

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