Baked Potato Soup

38 Ratings
  • 5 24
  • 4 7
  • 3 5
  • 2 1
  • 1 1

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

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
bake:
40 mins
cook:
20 mins
total:
1 hr 20 mins
Servings:
5
Yield:
5 1/2 cups
Nutrition Info
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Ingredients

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.

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  • 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)

Tips

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

Per Serving:
377 calories; fat 23g; cholesterol 67mg; saturated fat 14g; carbohydrates 26g; mono fat 7g; poly fat 1g; insoluble fiber 1g; sugars 11g; protein 17g; vitamin a 1020.4IU; vitamin c 13.6mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 2mg; vitamin b6 0.3mg; folate 36.3mcg; vitamin b12 1.2mcg; sodium 801mg; potassium 693mg; calcium 434.2mg; iron 1.3mg.
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