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Baked Potato Soup

(101)
  28 reviews
  • 45 min prep time
  • 0 min total time
  • 9 ingredients
  • 7 servings
  • Pinterest
    55
  • Facebook
    0
  • Save
    0
  • Email
    356
  • Print
    970

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
380
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
12g
60%
Cholesterol
55mg
18%
Sodium
540mg
23%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
13g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
6%
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.
Comments + Recipe Twists

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