Baked Potato Soup
Recipe from Better Homes and Gardens

A colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe.


Baked Potato Soup

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Servings: Makes 5 to 6 servings
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Related Categories: Bacon, Baked Potato Soup, Lunch, Potatoes, Potato Soup, Potato Soup, Potato Soup, Quick and Easy Lunches, Soup, Soup for Lunch

 
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Ingredients
  • 2 
    large baking potatoes (about 8 ounces each)
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  • 6 tablespoons
    thinly sliced green onion (3)
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  • 3 tablespoons
    butter
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  • 3 tablespoons
    all-purpose flour
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  • 2 teaspoons
    snipped fresh dill or chives or 1/4 teaspoon dried dill
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  • 1/4 teaspoon
    salt
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  • 1/4 teaspoon
    black pepper
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  • 4 cups
    milk
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  • 1-1/4 cups
    shredded American cheese (5 ounces)
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  • 4 slices
    bacon, crisp-cooked, drained, and crumbled
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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. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2.
In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3.
Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
4.
Makes 5 to 6 servings (5 1/2 cups)
Nutrition information
Per serving: Calories 377, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 67 mg, Sodium 801 mg, Carbohydrate 26 g, Fiber 1 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 43%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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