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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  • prep time 45 min
  • total time
  • ingredients 9
  • servings 7
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.
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