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Baked Potato Soup I

Baked Potato Soup I

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Sherry Haupt

Sherry Haupt

Thick and creamy. Uses leftover baked potatoes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 748 kcal
  • 37%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1335 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
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Reviews

EFUTHEY
1537

EFUTHEY

1/22/2004

Tried a healthier version of this soup (down from 60 grams of fat per serv. to 8!!) Cut out the butter completely (we didn't even miss it amazingly) used 6 cups of 2% milk, reduced fat sharp cheddar, reduced fat sour cream. Reserved a 1/4 cup each of sour cream and cheese plus all of the bacon crumbles & used 1tbsp each to top each serving. DELICIOUS - never would have thought it healthy! I also used about 6 potatos and coursley mashed them as opposed to cubed. YUM!

bizzymom23
891

bizzymom23

11/10/2006

I make this soup all the time and my family loves it. To thin it down some I use 3 cups of milk and add chicken broth to our preferred thickness. The chicken broth adds even more flavor too!!!

LINDA MCLEAN
800

LINDA MCLEAN

9/11/2003

I read every review only because I believe that even experienced cooks can always learn something. Some people complained that the soup was bland. At first taste, while it was still in the pot, I agreed. It tasted like soupy mashed potatoes. I added garlic and onion powder, parsley and cayenne pepper for some zip. When I initially viewed the recipe I felt that there was way too much butter/flour. I cut both back by half, not only to cut down on the fat, but because other reviewers stated that the soup was too thick. You definitely don't need all that roux to make this soup thick. If you do want it thicker, just add more potato, if you want it thinner, add more milk or chicken broth. This is the kind of recipe that you can put in whatever spices, herbs or meats that suit your own taste. You really can't ruin it. Overall, it was very good.

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