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Reduced Fat Bennigan's Style Baked Potato Soup

This recipe for Reduced Fat Bennigan's Style Baked Potato Soup is so great because it replicates the flavor of rich and heart baked potato soup recipes without loads of unnecessary fat and calories. Healthy substitutions make this one of the best restaurant copycat recipes for you.


  • 3 pounds potatoes, thoroughly cleaned and pierced in several places with a fork
  • 1 tablespoon margarine, or the butter substitute of your choice
  • 1 1/2 cup onions, chopped finely
  • 2 tablespoons garlic, minced
  • 14 1/2 ounces low sodium chicken broth
  • 3 cups skim milk, or the non-dairy milk beverage of your choice
  • 1 teaspoon salt
  • 1/4 tablespoon black pepper, freshly cracked


  1. Preheat your oven to 400 degrees F. Bake potatoes for about one hou,r or until they are fork tender when pierced.
  2. Melt the butter substitute in a large pot over medium low heat. Stir in onions and garlic, and cover and cook 10 minutes until soft but not brown.
  3. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and black pepper. Bring to a simmer, stirring occasionally.
  4. Cut the remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings of your choice like crumbled turkey bacon or fat free sour cream.

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I'd love to try this recipe, but my question is, are you using the potato skins in the soup?

Yes, you are using the potato skins in this particular soup. You can peel the potatoes for a smoother texture, but potato skins do contain a lot of fiber and other nutrients. Hope this helps! - Editor


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