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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Baked Potato Soup
Directions
- 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 pulp 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)
From the Test Kitchen
Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through. Add cheese and stir until cheese is melted.
Nutrition Facts (Baked Potato Soup)
- Per serving:
- 377 kcal ,
- 23 g fat
- (14 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 67 mg chol. ,
- 801 mg sodium ,
- 26 g carb. ,
- 1 g fiber ,
- 11 g sugar ,
- 17 g pro.
Reviews (2)
cneuhaus5
57 Days Ago
4 stars, delicious & easy!
mbsoto4451
101 Days Ago
I have made this soup for a few years now and it's totally delicious. A meal in itself, you really don't need bread, crackers or anything else. I have just twiked it a little to suit our taste-a bit more salt, a little less onion. I put potatoes in the microwave wrapped in plastic wrap and in 10 minutes, they are done.