Bacon and Baked Potato Soup
Recipe from Midwest Living

Kids love this creamy, main-dish soup. It's just like a cheesy stuffed potato--but served in a bowl.



by 57  people


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Servings: 6
Serving size: 1  cup
Prep Time: 20 mins
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Ingredients
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    2  6 - 8  ounces 
    baking potatoes (such as russet or Yukon gold)
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    3   tablespoons 
    butter
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    1/2  cup 
    chopped onion
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    1/4  cup 
    chopped celery
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    3   tablespoons 
    all-purpose flour
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    1/2  teaspoon 
    dried thyme, crushed
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    ground black pepper
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    4   cups 
    half-and-half, light cream or milk
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    1 1/4  cups 
    shredded American cheese (5 ounces)
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    1   cup 
    chicken broth
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    8   slices 
    bacon, crisp-cooked, drained and crumbled
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    2   tablespoons 
    thinly sliced green onion
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    1/4  cup 
    dairy sour cream

Directions
1.
Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.
2.
In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.
3.
For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.
4.
To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).
Nutrition information
Per Serving: cal. (kcal) 510, Fat, total (g) 40, chol. (mg) 118, sat. fat (g) 23, carb. (g) 22, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 2, pro. (g) 17, vit. A (IU) 1068.98, vit. C (mg) 14.17, Thiamin (mg) 0.19, Riboflavin (mg) 0.45, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.33, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 0.92, sodium (mg) 1056, Potassium (mg) 610, calcium (mg) 363.48, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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