Recipes and Cooking Baked Potato Soup 4.4 (38) 2 Reviews A colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 20 mins Bake Time: 40 mins Total Time: 1 hrs 20 mins Servings: 5 Yield: 5 1/2 cups Jump to Nutrition Facts Ingredients 2 large baking potatoes (about 8 ounces each) 6 tablespoon thinly sliced green onion (3) 3 tablespoon butter 3 tablespoon all-purpose flour 2 teaspoon snipped fresh dill or chives or 1/4 teaspoon dried dill ¼ teaspoon salt ¼ teaspoon black pepper 4 cup milk 1 ¼ cup shredded American cheese (5 ounces) 4 slices bacon, crisp-cooked, drained, and crumbled 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) 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. Rate it Print Nutrition Facts (per serving) 377 Calories 23g Fat 26g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 377 % Daily Value * Total Fat 23g 29% Saturated Fat 14g 70% Cholesterol 67mg 22% Sodium 801mg 35% Total Carbohydrate 26g 9% Total Sugars 11g Protein 17g Vitamin C 13.6mg 68% Calcium 434.2mg 33% Iron 1.3mg 7% Potassium 693mg 15% Folate, total 36.3mcg Vitamin B-12 1.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.