Baked Potato Soup

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Baked Potato Soup is a silky, creamy bowl of heavenly, comfort food.  And you can make it very easily on even a busy day by baking an entire 5 lb bag of potatoes early in the week.  Then, you’ll have potatoes ready for all kinds of delicious meals such as stuffing, for morning hash browns, or for making this favorite soup.

Did you know that potatoes are a complete protein?  Yes you heard that right. They have all the essential amino acids in the right proportions to be called a “complete protein.”  Are you surprised?   We were too when we first starting learning the science behind healthy eating.  Turns out there are a lot of myths out there.  So take the time to educate yourself and your family about food and nutrition. You’ll be so much healthier for it.

Baked Potato Soup

Baked Potato Soup

By March 21, 2014

Makes: about 12 cups


  • 1/2 medium - onion, chopped
  • 1 8 oz pkg - mushrooms, cleaned and quartered
  • 6 medium - baked potatoes
  • 2 14.5 oz cans - green beans, drained
  • 4 cups - water
  • 2 cups - soy milk, plain and unsweetened
  • 1 Tbs - Herbes de Provence
  • 2 Tbs - cornstarch


  1. In a large pot over medium heat, dry saute the onion and mushrooms, covered, for 3-5 minutes.
  2. Add the remaining ingredients, except the cornstarch, cover, and cook for 15 minutes. Dissolve the cornstarch in 2 Tbs of water and stir into the soup. Cook another minute or two until thick. Salt to taste.


Herbes de Provence is a blend of dried herbs typically including rosemary, thyme, marjoram, savory, and sometimes lavender. You can find it in the grocery store.

Nutrition Information

Nutrition (per serving): 365 calories, 83% calories from carbohydrates, 11% calories from protein, 6% calories from fat, 10.4g fiber.

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