Baked Potato Soup with Broccoli and Red Pepper

Servings 4
Author Debi


  • 2 pounds Yukon Gold potatoes*
  • 1/2 red pepper seeded and chopped
  • 5 ounces frozen chopped broccoli if the pieces are too big, chop them into smaller bite sized pieces
  • 4 scallions white and green parts thinly sliced
  • 4 cups low-sodium vegetable broth
  • 1/4 cup reduced-fat milk
  • 1/4 cup reduced-fat sour cream plus additional for garnish, if desired
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Shredded cheddar cheese optional


  1. Pierce the potatoes several times, and place on a microwave safe plate. Cook potatoes on high in microwave until tender when pierced with a fork, about 5 minutes (cooking time will vary depending on the size of the potatoes and the power of the microwave). Coarsely chop the potatoes into approx 1-inch chunks.
  2. Combine potatoes, red pepper, broccoli, scallions, and broth in large pot over medium-high heat. Bring to a boil. Lower heat to simmer, and cook 10 minutes, stirring occasionally and mashing potatoes with the back of a wooden spoon.
  3. In a small bowl, stir together milk, 1/4 cup sour cream, cornstarch, salt and pepper. Stir milk mixture into soup. Taste for salt and pepper. Also, if the soup is too thick add additional broth or some water to thin it out.
  4. Spoon soup into bowls, dollop each with sour cream and sprinkle with cheddar cheese, if desired.

Recipe Notes

*Cook's notes: I love baked potatoes with the skins on. And, the skins have so much nutrition in them. I think this soup benefits from having the additional body and texture that the skins bring. But, if you want a smooth silky soup, peel the potatoes before cooking them in the microwave.