Baked Potato Soup I

Baked Potato Soup I

1316

"Thick and creamy. Uses leftover baked potatoes."

Ingredients

40 m {{adjustedServings}} servings 748 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

1316
  1. 1762 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 che...

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!!!

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, ...