Loaded Potato Soup


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Serving Size: 1 cup


  • 4 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, 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.

Nutrition Facts

6 Servings Per Recipe
Serving Size: 1 cup

Amount Per Serving

Calories 230

% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 10mg
Sodium 270mg
Total Carbohydrates 35g
Dietary Fiber 5g
Total Sugars 6g
Added Sugars
Protein 10g

Vitamin D 0.5mcg
Calcium 218mg
Iron 1.8mg
Potassium 801mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.