Elswet's Baked Potato Soup Diabetic Version

Warm, creamy, and perfectly tailored for diabetic-friendly diets, Elswet's Baked Potato Soup is a wholesome twist on a comfort food classic. This low-sodium recipe swaps heavy cream for unsweetened almond milk and plain Greek yogurt, giving it a velvety texture without excess sugar or fat. Featuring baked russet potatoes, heart-healthy olive oil, and a hint of sharp reduced-fat cheddar, every spoonful is packed with indulgent flavor and nutritious ingredients. Topped with crispy turkey bacon and fresh green onion slices, this lighter version of potato soup is ideal for a cozy dinner or meal prepping. Ready in under an hour and perfectly portioned for six, it’s a satisfying, diabetes-conscious dish the whole family will enjoy! Perfect keywords: diabetic potato soup, low-sodium baked potato soup, healthy comfort food recipes.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 whole Medium russet potatoes
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 4 cups Low-sodium chicken broth
• 2 cups Unsweetened almond milk
• 1 cup Greek yogurt, plain (non-fat)
• 1 cup Shredded reduced-fat sharp cheddar cheese
• 3 stalks Green onions, thinly sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 slices Turkey bacon, cooked and crumbled

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes, then poke each several times with a fork. Place the potatoes on a baking sheet and bake for 45-50 minutes or until tender.

Step 2

While the potatoes bake, heat a large pot over medium heat. Add the olive oil and butter. Once melted, sauté the finely chopped onion until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute.

Step 3

Pour the low-sodium chicken broth into the pot and bring to a gentle simmer. Lower the heat and allow it to stay warm as you prepare the potatoes.

Step 4

Remove the baked potatoes from the oven and let them cool slightly. Once cool enough to handle, cut the potatoes in half lengthwise. Scoop out the flesh and add it to the pot. Discard the skins.

Step 5

Using an immersion blender (or transferring the mixture to a traditional blender in batches), puree the soup to reach your desired level of creaminess. Return the pureed soup to low heat.

Step 6

Stir in the unsweetened almond milk, Greek yogurt, salt, and pepper. Mix until well combined and warmed through. Avoid boiling.

Step 7

Add the reduced-fat shredded cheddar cheese and stir until fully melted into the soup.

Step 8

Serve warm, garnished with turkey bacon crumbles, sliced green onions, and a sprinkle of additional shredded cheese, if desired.

Nutrition Facts

Serving size	(2911.2g)

Amount per serving	% Daily Value*
Calories	2081.7

Total Fat 89.4g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 209.9mg	0%
Sodium 4078.4mg	0%
Total Carbohydrate 220.1g	0%
Dietary Fiber 19.1g	0%
Total Sugars 24.5g
Protein 106.6g	0%

Vitamin D 199.7IU	0%
Calcium 2056.3mg	0%
Iron 9.3mg	0%
Potassium 5880.0mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 38.1%

Protein: 20.2%

Carbs: 41.7%