Baked Potato Soup

Baked potato heaven? You may think so when you find all your baked potato favorites - bacon, cheese and sour cream - in a creamy soup!

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Servings 7

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( 101 ) Ratings

101 Ratings

5 Stars 16%

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Member Reviews ( 24 )

c41d5252-b085-4ccf-9ae0-55df29ec31f7

ingredients 9
Prep Time 45 min
Total Time 0 min

Ingredients

4: large baking potatoes

4: slices bacon

6: cups milk

1/2: cup all-purpose flour

4: green onions, sliced

5: oz. (1 1/4 cups) shredded sharp Cheddar cheese

3/4: teaspoon salt

1/4: teaspoon pepper

1: (8-oz.) container sour cream

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Directions

1 Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
2 Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
3 In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
4 Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
5 Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
6 To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 380
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 12g, 12% ),
Cholesterol: 55mg; 55%;
Sodium: 540mg; 540%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 2g 2% Sugars 13g 13% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 45%;
Iron: 6%;

Exchanges:

2 1/2 Starch; 1 1/2 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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windsinger89

report Posted Mar. 11, 2013 9:52 AM

I made this the other night for dinner, and it was wonderful! It was quick and easy to make, and created a filling meal. Give it a try!

LeRae128

report Posted Jan. 8, 2013 11:25 AM

to Mary970 instead of sour cream you could use yogurt instead. Just plain yogurt.

lemaysl

report Posted Oct. 23, 2012 2:40 PM

This was just okay for me. I didn't like how the bacon became mushy/chewy when the soup was re-heated. Maybe I should've left it out and just served it on top? May or may not make again.

DD4777

report Posted Oct. 9, 2012 11:43 PM

To answer Mary970 question...... my hubby doesn't like sour cream either. The first time I made it I only used a table spoon or two. I just made it last week and served it on the side. My kids love the sour cream flavor. So no, the sour cream is just for taste, not for thickening. This soup is delicious! If it was up to my kids they would have me make it every week. The only thing I do differently is I bake my taters so everyone can enjoy the baked skins.

FLtwin1

report Posted Oct. 9, 2012 2:41 PM

When I was a kid my sister and brother and I used to fight over the potato skins! Butter, pepper and salt added on top and I'd rather have the skins than the potato! BTW, the soup was great!