Baked Potato Soup

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

Baked Potato Soup
5 to 6
5 1/2 cups
20 mins
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  • 2 large baking potatoes (about 8 ounces each)
  • 6 tablespoons thinly sliced green onion (3)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups milk
  • 1 1/4 cups shredded American cheese (5 ounces)
  • 4 slices bacon, crisp-cooked, drained, and crumbled
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.

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.
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.
Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
Makes 5 to 6 servings (5 1/2 cups)

nutrition information

Per Serving: cal. (kcal) 377, Fat, total (g) 23, chol. (mg) 67, sat. fat (g) 14, carb. (g) 26, fiber (g) 1, pro. (g) 17, vit. A (IU) 1020, vit. C (mg) 14, sodium (mg) 801, calcium (mg) 434, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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