Bacon and Baked Potato Soup

Bacon and Baked Potato Soup

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

Recipe from Midwest Living
SERVINGS
6
SERVING SIZE
1  cup
PREP TIME
20 mins

Bacon and Baked Potato Soup

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

Recipe from Midwest Living
Recipe from Midwest Living
Bacon and Baked Potato Soup
SERVINGS
6
SERVING SIZE
1  cup
PREP TIME
20 mins
Ingredients
  • 2  6 - 8  ounces baking potatoes (such as russet or Yukon gold)
  • 3   tablespoons butter
  • 1/2  cup chopped onion
  • 1/4  cup chopped celery
  • 3   tablespoons all-purpose flour
  • 1/2  teaspoon dried thyme, crushed
  • 1/4  teaspoon salt
  • 1/8  teaspoon ground black pepper
  • 4   cups half-and-half, light cream or milk
  • 1 1/4  cups shredded American cheese (5 ounces)
  • 1   cup chicken broth
  • 8   slices bacon, crisp-cooked, drained and crumbled
  • 2   tablespoons thinly sliced green onion
  • 1/4  cup dairy sour cream
Related Video
How to Make Potato Soup

When you are in the mood for a warm comfort food on a fall day soup is at the top of the list. This potato soup recipe is a perfect fit and a healthier choice since it replaces cream with fat free milk.

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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