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Roasted Potato Soup

Full of flavor, but not of fat!

White bowl of roasted potato soup with cheddar cheese sour cream and diced green onions

Roasted Potato Soup – it is the less fattening sister of Loaded Potato Soup. Don’t get me wrong, there is still plenty of flavor, it just comes from low calorie, low fat options. I promise. You will love this recipe. It is easy and the whole family will enjoy it. Fill your bowl and feel good that you are filling your belly with comfort and nourishment, not fat and guilt. Because I love a good bowl of loaded potato soup, I just don’t feel so good about it later, when I have to run an extra mile.

First of all, loaded potato soup starts off with mashed potatoes that are full of butter. No butter in this recipe! None. That’s a calorie saver right there! You need to roast the potatoes. Preheat the oven to 400 degrees. Start off with 5 or 6 yukon gold potatoes, peeled and diced. Toss them in a bowl with 2 Tbsp. olive oil, 1 Tbsp. seasoned salt (such as Mrs. Dash) and any more salt and pepper to taste. Then you need to lay them flat on a baking sheet and roast until fork tender, about 15-20 minutes. Once they are roasted, take them out and dump them into a pot.

Diced potatoes in res dutch oven pot on stove

Now, you need to use a 3-5 quart stock pot. You will be adding liquid. Pour in 1 quart of chicken broth and 1/2 C. fat free half and half. Bring to a boil and then allow to simmer for 15 minutes. Remove the pot from the heat and allow it to cool for about 10 minutes.

And now for my favorite small kitchen appliance…. the immersion blender. I don’t think I could live without that thing! You want to blend the potatoes with the immersion blender until smooth. The soup will look like runny mashed potatoes. Just be careful not to lift it too far out of the pot when blending. You don’t want to get splashed with hot liquid.

Soup in red dutch oven pot next to stack of white bowls and one bowl of roasted potato soup with sour cream, diced green onions, cheddar cheese

Time for the toppings. I chose to use green onions instead of chives – they have a better onion flavor. And low fat cheddar cheese. And greek yogurt in place of sour cream. All of the tastes are there for a loaded baked potato! I promise you won’t miss the butter. If you must have bacon, cook in very crispy to reduce the fat.

You can definitely use this recipe for leftover roasted potatoes or for leftover mashed potatoes. It totally works! Thanksgiving leftovers beware!

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