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.
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Servings:
Makes 6 servings (about 1 cup each).
Ingredients
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2 6- to 8-oz. baking potatoes (such as russet or Yukon gold)
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3 Tbsp. butter
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1/2 cup chopped onion
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1/4 cup chopped celery
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3 Tbsp. all-purpose flour
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1/2 tsp. dried thyme, crushed
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1/4 tsp. salt
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1/8 tsp. 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 Oscar Mayer Center-Cut Bacon or other bacon, crisp-cooked, drained and crumbled
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2 Tbsp. 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
Calories 510, Total Fat 40 g, Saturated Fat 23 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 2 g, Cholesterol 118 mg, Sodium 1056 mg, Carbohydrate 22 g, Total Sugar 2 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 24%, Calcium 36%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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Baked Potato Soup
A colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe.
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