Baked potato heaven? You may think so when you find all your baked potato favorites - bacon, cheese and sour cream - in a creamy soup!
More About This Recipe
- Is there a more perfect use for leftover baked potatoes than baked potato soup? If there is, we certainly don’t know about it! Baked potato soup can be traced back to the Irish who frequently used leftovers and other cheap ingredients to make soup. Though the recipe has humble beginnings, restaurants across the country took notice and to this day, it remains a popular menu item and is frequently added into the soup du jour rotation. It’s an already-hearty soup loaded with chunks of baked potato, bacon bits and cheese, but to make it a full meal, try pairing with a cheesy side bread. Whether you make potatoes for the main dish or for a side dish, we have every way to bake ‘em! We also have a complete guide to all of the ways you can make a good ol’ baked potato.
Baked Potato Soup
- Prep Time 45 min
- Total 45 min
- 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
Instructions
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Step1Pierce 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.
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Step2Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
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Step3In 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.
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Step4Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
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Step5Add 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.
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Step6To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.
Nutrition
380
Calories
19g
Total Fat
17g
Protein
36g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 380
- Calories from Fat
- 170
- 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;Tips from the
Pillsbury Kitchens
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